Goan Coconut Pancakes Recipes

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GOAN COCONUT PANCAKES



Goan coconut pancakes image

These quick and easy Goan pancakes, made with fresh coconut and nutmeg, make a delicious alternative to traditional pancakes.

Provided by delicious. magazine

Categories     Sweet pancake recipes

Yield Serves 4

Number Of Ingredients 9

130g plain flour
1 large egg
300ml milk
1 tbsp melted butter
For the filling
200g fresh coconut, grated
1 tbsp unrefined caster sugar
Pinch of ground nutmeg or ground cardamom or a drop of vanilla extract
Honey, to serve

Steps:

  • Mix the flour and a pinch of salt together in a large bowl. Make a well in the centre and gradually add the egg and milk, whisking to form a smooth batter. Add a little water to thin down, if necessary. Finally, mix in the melted butter.
  • Heat a 12cm non-stick frying pan over a medium heat. Pour in 3 tablespoons of the pancake mixture, tilting the pan slightly so the batter covers the entire base, and cook for about 2 minutes. Turn over and cook the other side for 2 minutes. Set aside and keep warm while you make the remaining 7 pancakes.
  • Mix the filling ingredients together in a bowl. Spoon a generous amount of the mixture down the middle of each pancake and roll up.
  • Drizzle the pancakes with honey and serve with vanilla ice cream or crème fraîche, if you prefer.

Nutrition Facts :

GOAN COCONUT PANCAKES



Goan Coconut Pancakes image

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!

Provided by Daydream

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 519.4, Fat 33.8, SaturatedFat 17.3, Cholesterol 78.9, Sodium 88.6, Carbohydrate 49.9, Fiber 5.6, Sugar 21.3, Protein 9.8

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