Goan Coconut Pancakes Recipes

GOAN COCONUT PANCAKES

Steps:

• Mix the flour and a pinch of salt together in a large bowl. Make a well in the centre and gradually add the egg and milk, whisking to form a smooth batter. Add a little water to thin down, if necessary. Finally, mix in the melted butter.
• Heat a 12cm non-stick frying pan over a medium heat. Pour in 3 tablespoons of the pancake mixture, tilting the pan slightly so the batter covers the entire base, and cook for about 2 minutes. Turn over and cook the other side for 2 minutes. Set aside and keep warm while you make the remaining 7 pancakes.
• Mix the filling ingredients together in a bowl. Spoon a generous amount of the mixture down the middle of each pancake and roll up.
• Drizzle the pancakes with honey and serve with vanilla ice cream or crème fraîche, if you prefer.

GOAN COCONUT PANCAKES

Steps:

• At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
• Transfer blender contents to a bowl and set aside to rest.
• In another bowl, mix all the ingredients for the filling together, and also set aside.
• When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.
• When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
• Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
• Flip pancake to the other side and cook another minute.
• Remove from the skillet and start cooking the second pancake.
• While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.
• Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
• Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
• Serve to your appreciative guests.

COCONUT PANCAKES - KANOM KLUK

Steps:

• Beat flour, sugar/splenda, salt, coconut milk and eggs in medium size bowl until smooth.
• Stir in 3/4 cup coconut.
• Divide batter evenly among 3 bowls, and tint one bowl with red coloring, and another with green coloring - leaving one batter untinted.
• Lightly oil an 8" nonstick frying pan and heat until it is hot.
• To make the pancakes, pour about 1/4 cup batter in the skillet and swirl the pan until the batter completely covers the bottom.
• Cook until the tope of the pancake is almost dry and the bottom is light brown.
• Gently turn the pancake and brown the other side.
• Upon removing the pancake, roll the pancake up and place on an oven-proof dish. Place in a warm oven to keep warm.
• When serving, drizzle with sweetened condensed milk, and sprinkle with coconut.