Goan coconut pancakes

Name: Goan coconut pancakes
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 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

Easy
November 2005

Easy
November 2005

Test kitchen approved

Serves 4
Ready in 35 minutes

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

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Ingredients

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

Method

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.