Coconut-stuffed Pancakes

These coconut-stuffed pancakes have been a popular breakfast dish in our family for as long as I can remember. My mother also makes them as a tea-time snack. I believe they are of Sri Lankan origin. They are quite popular with my kids, and I also sometimes like to play around with some food coloring in the pancakes as well as the coconut to make it more interesting.

Ingredients:

For the pancake:

1 cup flour
1 egg
1 tbsp yogurt
1 tbsp sugar
1 tsp vanilla essence or cardamom essence or 1 pinch of cardamom powder
1/4 tsp salt
1 pinch baking soda
3/4-1 cup water

For the filling:

5-6 tbsp finely grated coconut
1 tbsp sugar (or more if needed)
4-5 cloves

Method:

Combine all the ingredients for the pancake and whisk into a smooth runny batter (Add just 3/4 of the water first, and add more if needed depending on the consistency of the batter).

Mix the sugar and grated coconut (Note that the grated coconut needs to be finely grated; if it is coarse, give it a quick blitz in a mixie blender).

Heat a nonstick pan over a medium flame.

Pour the batter into the pan using a ladle, and gently spread the batter in a circular motion (no need to make it as thin as a crepe, but it shouldn’t be thick like regular pancakes).

Once the pancake is cooked, flip it over for a couple of seconds and transfer it to a plate.

Spoon some of the grated coconut filling onto the pancake and tightly roll it. 

Fasten the roll using a clove.

Serve warm. A drizzle of any flavored syrup over the rolls while serving takes the taste up a notch.