Goan Coconut Pancakes
- 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
- 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.
batter, flour, salt, egg, egg yolk, milk, butter, ground cardamom, filling, coconut, muscovado sugar, ground cardamom, golden raisins, lemon
Taken from www.food.com/recipe/goan-coconut-pancakes-115810 (may not work)