AlleBelle/ Elijao/ Coconut Pancakes

I absolutely love coconut pancakes , so I just had to make some! Since I didn't have fresh coconut or the time to grate it, I decided to try making them with desiccated coconut for the first time. The texture turned out a bit different ,but the flavour was just as delicious. A delightful experiment!

Ingredients

For the Filling 160 grams desiccated Coconut 100 grams grated jaggery 50 grams candied cherries finely chopped 50 grams raisins 50 grams tutti frutti 3 tsp ghee/ clarified butter 1 tsp Rose essence

Method Add the clarified butter/ ghee and jaggery to a pan ,mixing well over a low flame. Once combined , immediately add the dry fruits and desiccated coconut, allowing the flavours to infuse. Keep stirring on low heat until all the jaggery melts completely and the coconut is slightly roasted.

Ingredients For the batter 160 grams maida/ plain flour/ self raising flour 200 ml coconut milk 400 ml water Pinch of salt 1 tbsp icing sugar 2 eggs 1/2 tsp Rose essence

Method

whisk the eggs ,icing sugar ,coconut milk and rose essence until well combined. In a separate bowl ,mix the flour and salt , then add the egg mixture and whisk thoroughly. Gradually add water and whisk until smooth.

Heat a small non- stick pan and lightly brush it with oil. Pour a spoonful of batter into the pan, swirling it around to form the pancake. Once cooked ,remove the pancake and brush the rough side with ghee . Place a spoonful of the filling mixture in the centre and seal it.

Note: I didn't use all the filling mixture and reserved some for the next batch of pancakes.