Goan Coconut Pancakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup plain all-purpose flour
• 1 pinch salt
• 1 large egg
• 1 egg yolk
• 1 1/4 cups milk
• 1 tablespoon melted butter
• 1/4 teaspoon ground cardamom
• 1 1/2 cups freshly grated coconut
• 3/4 cup chopped roasted, unsalted cashews
• 8 tablespoons muscovado sugar (or dark brown sugar or jaggery)
• 1/4 teaspoon ground cardamom
• 2 tablespoons golden raisins, chopped (sultanas)
• 3 -4 tablespoons vegetable oil
• 1 juicy lemon

Recipe

• 1 at least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
• 2 transfer blender contents to a bowl and set aside to rest.
• 3 in another bowl, mix all the ingredients for the filling together, and also set aside.
• 4 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.
• 5 when nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
• 6 cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
• 7 flip pancake to the other side and cook another minute.
• 8 remove from the skillet and start cooking the second pancake.
• 9 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.
• 10 keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
• 11 ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
• 12 serve to your appreciative guests.