Coconut-Stuffed Pancakes
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups/180 grams freshly grated coconut (or frozen grated coconut that has been defrosted)
- 4whole cardamom pods, ground, or heaping ½ teaspoon ground cardamom
- ¼cup/50 grams granulated sugar or lightly packed grated palm jaggery
- 1½cups/192 grams all-purpose flour
- 1½cups/360 milliliters whole milk
- 1egg, beaten
- 2tablespoons granulated sugar
- Pinch of salt
- Food coloring (optional), preferably purple, green and pink gel food coloring, for vibrant color
- Neutral oil or unsalted butter, for greasing the pan
For the Filling
For the Pancakes
Preparation
- Step 1
Prepare the filling: Place the coconut, ground cardamom and sugar into a medium bowl; mix well and set aside.
- Step 2
Prepare the pancakes: In a separate medium bowl, stir together the flour, milk, egg, sugar and salt to make a thin batter. If you desire colorful pancakes, split the batter into four bowls: One bowl can be left as the original color, then add ¾ cup batter to each of three separate bowls to brighten with food coloring as you please. (Purple, green and pink are common options.) Stir each colored batter to combine.
- Step 3
Heat a crepe pan or 8-inch nonstick skillet over medium. Grease the pan with some oil or butter to coat, wipe off excess.
- Step 4
Pour about ⅓ cup of batter into the pan and tilt the pan in a circular motion to spread the batter evenly all around. The pancakes should be thin, like crepes. Cook until the edges are dry and only the middle appears slightly wet, about 2 minutes. (Cook time will vary, depending on the thickness of the batter in the pan.) Flip pancake over and cook for about 1 additional minute.
- Step 5
As pancakes are done, transfer them to a plate. Continue making pancakes until the batter is done, adding additional oil or butter between pancakes and lowering the heat as necessary.
- Step 6
Set a pancake on a flat surface, spotted side up if one side is darker than the other. Place about ¼ cup of filling in the center of the pancake, arranged in a log. Fold the top flap down to cover the filling, then repeat with the bottom flap. Carefully transfer to a serving plate, flap side down. Repeat with remaining pancakes and filling and serve.
Private Notes
Cooking Notes
Sucanat, a natural dehydrated sugar cane juice in granulated form would work well in this natural recipe as it does in any recipe that calls for white or brown sugar. It contains all of the minerals and natural elements of sugar which are extracted from refined sugars.
Ok, cracking open a coconut and getting out the flesh is pretty labor intensive! That said, I’m happy with how these came out, although I have no idea if they turned out true to the authentic thing. I added smaller diced kiwi and mango to the filling and I thought it went really nice together.
Sucanat, a natural dehydrated sugar cane juice in granulated form would work well in this natural recipe as it does in any recipe that calls for white or brown sugar. It contains all of the minerals and natural elements of sugar which are extracted from refined sugars.
No need to cook the filling, it's just a natural raw food treat. I'd have thought, though, that a light or medium brown sugar might have been a better sub for jaggery.
This takes me back to childhood in NYC. My mom used to make this as a treat from time to time. Her father was from Kerala. Such a beautiful taste memory. The flavors are complex but clean. If you’re a diabetic or you limit sugars feel free to use any sugar substitute natural or otherwise.
To further clarify mosaic’s comments, black cardamom is the other type. It’s used in savory dishes, and would be overpowering here.
Am I missing something or is the filling raw? Seems like it should be cooked or something..
For those who don’t routinely cook and bake with whole cardamom, green cardamom for sweets. The ground cardamom in supermarkets is derived from the green seeds/pods.
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