Coconut Pancakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12-14 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup white flour | 1/4 cup butter, melted | 2 eggs, beaten |
| 1-1/4 cups milk, warmed | 1 tablespoon sugar | few drops of vanilla extract |
| butter | lemon juice | FILLING: 2-1/2 cups grated fresh coconut |
| 1/4 cup brown sugar | 1/4 cup raisins | 1/4 teaspoon ground cassia bark or cinnamon |
| 1/4 teaspoon ground green cardamom | ||
| 1 | To make the panckaes, sift the flour into a bowl, and mix in the melted butter, eggs, warm milk, sugar, and vanilla. Mix well. It should be of pouring consistency. Mix all the filling ingredients together. |
| 2 | In a very hot tava or on a heated griddle, heat a little butter. Pour in enough batter which, when swirled around the pan, makes a thin panckae. |
| 3 | Place some of the filling in the center of each pancake. Roll up and keep warm. Serve with a squeeze of lemon. |