Pancakes with sweet coconut filling

Pancakes with sweet coconut filling

Sweet coconut filling

1/2 cup fresh coconut grated *

1/4 cup jaggery grated (palm sugar) **

1/2 tbsp sago seeds small optional

1" cinnamon stick

2 whole cardamom slightly crushed

pinch salt

* I have only made with fresh coconut.
**If you cannot find Jaggery it can be replaced with brown sugar.
Can reduce the amount of jaggery used if you want it less sweet. Sago seeds or pearls will give a delicious crunch but it is optional.

On low heat cook all the ingredients until it is thick and blended. This will take only a few minutes so watch carefully not to burn the palm sugar. Remove from heat, discard the whole spices and cool before putting the filling.

batter for the pancakes (crepes)

1 cup flour

1/4 tsp salt
1 egg
water or milk to make batter

This batter is the same as the batter for savoury rolls mix all the ingredients and make the batter in a pourable consistency.

Can use some colouring into the batter for presentation, mostly pink or green is used. Pour the batter into a hot griddle in an oval shape cook the pancakes both sides. Don't make the pancakes too crispy because it would be hard to put the filling and roll. Can roll it like a spring roll first the sides then the long side.

Updated: You can avoid the eggs but the pancakes will taste a little different, it is usually made with eggs but if you are avoiding the eggs use milk to make the batter.

This goes to breakfast club pancakes at Kirthi and only event fusion recipes at now serving. This is a Sri lankan delight similar to patishapta, a Bengali dessert as I was told by a blogging friend :) so it goes to Flavours of bengal hosted by Priya.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First