Coconut and jaggery pancakes

Coconut and jaggery pancakes

By
From
Indian Food Made Easy
Makes
12 small pancakes or 8 larger ones
Photographer
Vanessa Courtier

These filled pancakes are a lovely dessert, but can also be served as breakfast for the kids. I make fine, French-style crepes as they are delicate and light and are perfect for desserts, rather than heavier American-style pancakes which would require more filling. I add salted cashews to this sweet filling as I think the salt just brings out the sweetness of the jaggery and coconut, but you can add plain roasted cashews or leave them out altogether. These pancakes freeze really well (separate them with greaseproof paper and wrap well). I have a small 12.5cm pancake pan which is the perfect dessert size, but use whatever size of pan you have and just be aware of quantities.

Pancakes

Ingredients

Quantity Ingredient
50g plain flour
pinch salt
1 tablespoon sugar
1 egg
150ml milk
25g unsalted butter, melted, plus extra for frying

Filling

Quantity Ingredient
80g jaggery
140g fresh coconut, grated
80g roasted salted cashew nuts, broken up

Method

  1. Sift the flour into a large bowl and add the salt and sugar. Make a well in the middle and crack in the egg, then pour in the melted butter. Using a whisk, slowly bring the sides of the flour into the well and mix until you have a smooth paste. Whisk in the milk and leave to rest for 30 minutes.
  2. Meanwhile, mix together the ingredients for the filling.
  3. Heat the pan until hot. Add a little butter and, when melted, pour in a ladleful or half a ladleful of batter, depending on the size of your pan. You want a thin covering. Turn the heat to medium and after 30 seconds or so, using a flat metal spatula, flip the pancake over. Cook the other side for another 15–20 seconds or until the base has a few brown spots.
  4. Continue cooking the pancakes this way but without adding any more butter to the pan. Stack the pancakes on a plate, separating them with greaseproof paper.
  5. When you are ready to eat, place 1–1 1/2 heaped tablespoons of filling on one half of the pancake and fold. You can heat the filling in the pan if you wish, which will melt the jaggery, and if you heat the pancakes in the oven at the same time, this dessert will be great served with a scoop of vanilla ice cream.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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