Goan Coconut Pancakes

Name: Goan Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 cup plain all-purpose flour; 1 pinch salt; 1 large egg; 1 egg yolk; 1 1/4 cups milk; 1 tablespoon melted butter; 1/4 teaspoon ground cardamom; 1 1/2 cups freshly grated coconut; 3/4 cup chopped roasted, unsalted cashews; 8 tablespoons muscovado sugar (or dark brown sugar or jaggery); 1/4 teaspoon ground cardamom; 2 tablespoons golden raisins, chopped (sultanas); 3 -4 tablespoons vegetable oil; 1 juicy lemon

Submitted by Daydream

"I ate pancakes similar to this in Sri Lanka for 'high tea'. They are also yummy as a dessert after an Indian or Sri Lankan meal. This really needs fresh coconut - I buy grated coconut from the freezer of my Indian grocer, and that works really well. If you are feeling decadent, accompany them with icecream!"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 6

ingredients

For the Batter
1 cup plain all-purpose flour
1 pinch salt
1 large egg
1 egg yolk
1 ¹⁄₄ cups milk
1 tablespoon melted butter
¹⁄₄ teaspoon ground cardamom
For the Filling
1 ¹⁄₂ cups freshly grated coconut
³⁄₄ cup chopped roasted, unsalted cashews
8 tablespoons muscovado sugar (or dark brown sugar or jaggery)
¹⁄₄ teaspoon ground cardamom
2 tablespoons golden raisins, chopped (sultanas)
To Cook and Serve
3 -4 tablespoons vegetable oil
1 juicy lemon

directions

At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
Transfer blender contents to a bowl and set aside to rest.
In another bowl, mix all the ingredients for the filling together, and also set aside.
When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.
When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
Flip pancake to the other side and cook another minute.
Remove from the skillet and start cooking the second pancake.
While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.
Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
Serve to your appreciative guests.

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RECIPE SUBMITTED BY

Daydream

Australia

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"

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