Coconut Pancakes Recipe

This is one of the simplest desserts to prepare because the pancakes can be made well ahead of time and stored refrigerated in an air-tight container. When required, simply put together the coconut filling and pancakes, deep fry and serve immediately.

Cooking Time and Serve Estimate for Coconut Pancakes Recipe

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Makes 12 pancakes.

Ingredients for making Coconut Pancakes Recipe

½ cup cornflour
½ cup plain flour (maida)
¾ cup milk
2 tablespoons melted butter or oil
a pinch salt

To be mixed into a filling

¾ cup fresh coconut, grated
¼ cup sugar
1 drop rose or vanilla essence (optional)
1 tablespoon sesame (til) seeds, toasted

Other ingredients

oil for deep frying
To serve
vanilla ice-cream

Method for preparing Coconut Pancakes Recipe

1. Mix the plain flour, cornflour, milk, salt and ½ cup of water. Mix well so that no lumps remain.

2. Grease a 125 mm. (5") diameter non-stick pan with the butter.

3. Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.

4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds.

5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed to prepare Coconut Pancakes Recipe

1. Spoon 1 tablespoon of the filling on each pancake and fold. Seal the edges by applying a little of the pancake mixture as shown in the below.

2. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.

3. Serve immediately with vanilla ice-cream.