East Indian Coconut Pancakes Recipe

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Table of Contents

• Coconut Pancakes Recipe
• How to make Coconut Pancakes
  • Watch the Coconut Pancakes Recipe video –
  • If you tried this recipe, let me have your feedback
  • As you are here, you may also like to try –
  • Coconut Pancakes Recipe Card

Coconut Pancakes Recipe

Shrove Tuesday or Pancake Tuesday is the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent. Popular practices, such as indulging in food that one gives up for the upcoming forty days, are associated with Shrove Tuesday celebrations.

The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of feasting, eating richer, fatty foods before the ritual fasting of the Lenten season.

Pancakes with Coconut Filling are therefore made as a part of the celebrations on Shrove Tuesday, being the eve of Lenten season.

Coconut Pancake Recipe are thin crepes with coconut filling that is made with either jaggery or sugar. We make these crepes with flour and eggs and also sometimes with only flour. We stuff the crepes with sweet coconut with jaggery or sugar filling and then roll them into small logs.

How to make Coconut Pancakes

Time needed: 30 minutes.

East Indian Coconut Pancakes in a few simple steps

1. COCONUT FOR PANCAKES:To make the coconut filling grate one whole coconut and then add half a cup of grated jaggery or sugar to it. Place this mixture on low heat and stir till the jaggery/sugar melts.
   
   Alternately, you could also place it in a microwave-safe bowl and microwave for 2 minutes. Stir once and microwave again for 1 minute.
   
   Finally, add cardamom powder or vanilla essence for flavor. You could also use nuts and raisins to make the filling richer.
   
   
2. Coconut Filling with Sugar
3. BATTER FOR THE CREPESTake 2 cups of sifted all-purpose flour and add salt to taste. Add approximately 3 to 3.5 cups of water and stir gently to get a smooth flowing batter. Divide the batter and colour it with some food colours. I kept one part of the batter white and added rose pink to the other part.
   
   Beat 2 eggs and add them to the batter and combine well. Add more water, if required, and stir to make a flowing consistency batter, not too thick nor too thin.
   
   Finally, flavour the pancake batter with vanilla essence and set aside for at least 5 minutes before you make the pancakes.
   
   
4. MAKE THE PANCAKE CREPESTo make the pancake crepes, heat a frying pan on medium-low heat. Then pour in a ladleful of batter and swirl the pan to spread the batter evenly. Cover the pan and let the crepe cook for a minute and then flip over onto a plate.
   
   
5. ROLLING THE COCONUT PANCAKES:When the pancake is on the plate, spread a spoonful of the coconut filling on it. Then roll the crepe tightly but gently to get a nice and firm coconut pancake.
   
   
6. PANCAKES WITH COCONUT FILLINGSimilarly, make all the pancakes till the entire batter and coconut filling are used up. Handle the pancakes carefully and stack them on a serving plate.
   
   

Coconut Pancakes Recipe Card

Coconut Pancakes Recipe

EQUIPMENT

• A 22 cm Pan for the pancakes

INGREDIENTS  

• 1 whole Coconut grated
• ½ cup Grated jaggery Add more if you like it sweeter
• 2 cups All-Purpose flour/Maida
• 2 Eggs
• ¼ tsp Cardamom powder
• ½ tsp Vanilla Essence
• Water for the batter
• Salt to taste

INSTRUCTIONS 

Coconut for pancakes

• Mix coconut and jaggery and place it on slow flame. Keep stirring till jaggery melts. Alternately, place in the microwave safe bowl and microwave on high for 2 minutes, stir once and place again for 1 minute. Add cardamom powder and set aside.

Batter for the Pancakes

• In a bowl add 2 cups all-purpose flour/maida, salt and water. Stir well to make a smooth batter. Break all the flour lumps.
• Beat 2 whole eggs and add it to the batter and mix well. Add more water to make a flowing consistency batter. Add vanilla essence.

How to make coconut pancakes

• Heat a pan. Brush with oil and pour in a ladleful of the batter. Swirl the pan to spread the batter evenly. Let cook on one side only and then flip the pan over the cooking board.
• Take a spoonful of the filling and place it on the crepe. Roll it well to form a pancake.

NOTES

1.  I used a 22 cms pan to make the pancakes.  You could choose to use a slightly smaller or bigger pan.
2. Don’t let the batter be too thin or thick but it should spread evenly when you swirl the pan.
3. Add nuts and raisins to the filling if you like.  We prefer it just plain.
4. You could also choose to add sugar for the filling instead of jaggery.
5. Traditionally pancakes are made without any colour but I just added a little pink colour to the remaining batter to make them colourful.
6. Watch the video to make a coconut filling with sugar

KEYWORDpancakes with coconut filling, recipe for coconut pancakes

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Love always, Anita