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Coconut Pancakes

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  Egg 1
  Flour 3 Tablespoon
  Sugar 1 Tablespoon
  Coconut 1⁄4
  Milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Salt 1 Pinch
  Baking powder 1 Pinch

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.

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