Coconut Pancakes Recipe
Ingredients
| Egg: l | ||
| Flour | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Coconut | 1/4 | |
| Milk | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Pinch of baking powder | ||
Directions
1. Scrape coconut, mix sugar, sprinkle lemon juice and mix well.
2. Beat the egg, fold in the flour and make a thick smooth paste.
3. Add enough milk to make a thin smooth batter.
4. Add salt and baking powder.
5. Cover and keep for an hour.
6. Now make the pancakes in a non-stick pan.
7. Fill them with the coconut mixture and roll.
8. Sprinkle with a little castor sugar and serve as a dessert. Can be served with pouring consistency custard.
Pancakes can also be served with any other stuffing like savoury stuffings.
For vegetarians, omit the egg and add 1/2 tsp of baking powder.
2. Beat the egg, fold in the flour and make a thick smooth paste.
3. Add enough milk to make a thin smooth batter.
4. Add salt and baking powder.
5. Cover and keep for an hour.
6. Now make the pancakes in a non-stick pan.
7. Fill them with the coconut mixture and roll.
8. Sprinkle with a little castor sugar and serve as a dessert. Can be served with pouring consistency custard.
Pancakes can also be served with any other stuffing like savoury stuffings.
For vegetarians, omit the egg and add 1/2 tsp of baking powder.
Chef
