Pancakes with Coconut and Jaggery

Easy and simple, soft and flavoursome, these Pancakes with Coconut and Jaggery
filling are a match made perfectly for Shrove Tuesday or any other day. Made
with a basic pancake batter of flour, eggs, milk and salt, they are then taken
to a whole new level with a traditional Mangalorean style filling of coconut,
jaggery and a good dash of cardamom. A plate of these delicious pancakes is the
perfect excuse to reconnect with family and friends, be it Pancake Day or any
other day. null

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Resting time
30 minutes

Total Time
1 hour, 10 minutes

Course:

Breakfast All day snack Morning Tea

Cuisine:

American Australian British Fusion

Keywords:

Pancakes Pancake Day Hot cakes Shrove Tuesdays

🧂 Ingredients

5 tbsp. powdered jaggery

80g or to taste
2 cups freshly grated coconut

180g
1½-2 tsp. freshly ground cardamom powder or to taste
2 cups plain flour/all-purpose flour

approx. 300g
2 eggs well beaten
¾ tsp. salt or to taste
2 cups full cream milk

approx. 575 mL
1 tsp. vanilla essence

optional
2 tbsp. melted butter plus 2 tbsp. extra to grease pan

Instructions

1 Combine powdered jaggery, coconut and ground cardamom well. Set aside.
2 Sift the flour and salt into a deep bowl and make a well in the centre. Pour the
beaten eggs, gradually stirring the flour. Slowly add half the milk and stir
until all the flour is absorbed. Continue stirring then gradually stir in the
rest of the milk ensuring there are no lumps. Do not overwork the batter. Add
vanilla and melted butter. Stir to combine. Set aside for 30 minutes.
3 Heat a medium size non-stick frying pan (approx. 22cm-24cm) or your non-stick
crepe pan. Grease lightly with butter. Pour 1/3 cup batter or enough batter to
make a thin layer on the surface of the pan and cook for 1-2 minutes or until
bubbles appear on the surface. Lift the edges gently to check if the bottom is
golden brown. Once golden, turn using a spatula and cook for a further 40
seconds or 1 minute. Slip the pancake on to a piece of parchment paper.
4 Continue in the same way until all the batter is used.
5 Cool the pancakes for 15 minutes.
6 To assemble the pancakes, place a pancake on a clean surface with the not so
pretty side facing you (the good side is the one which is more evenly browned).
Spoon 1½ tbsp. of the filling in the edge closer to your hand. Fold the two
sides in and roll the pancake like a spring roll.
7 Continue in the same way with the rest of the pancakes. Serve immediately with
your favourite cup of tea or Masala Coffee
[https://deliciouslyindian.net/masala-coffeespiced-coffee/].