130g plain flour
1 large egg
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
1. 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.
2. 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.
3. Mix the filling ingredients together in a bowl. Spoon a generous amount of the mixture down the middle of each pancake and roll up.
4. Drizzle the pancakes with honey and serve with vanilla ice cream or crème fraîche, if you prefer.