Sunday, 5 May 2019

Recipe 80: Coconut Pancakes

In an Indian household, breakfast means bread, egg, roti, sabzi, paratha, poha, etc.


Dishes like pancakes, waffles, croissant, sausages, etc, are not considered common Indian breakfast. In fact, these are considered more as a dessert and delicacy.


One evening, wanting to experiment with pancakes, I made some for my family. It was an absolute hit-and-trial and I was rather amazed at the results.


Believing pancakes to be a good evening snack, everyone loved it and so the recipe became blog worthy!


I made a good enough stack of pancakes and drizzled thick sugar syrup instead of the quintessential maple syrup on not just top of the whole stack but inbetween each pancake. I then cut the stack like a cake and served each person a slice with extra syrup! This way you get a mouthful feel.

Ingredients:

  1. 1 cup all-purpose flour
  2. 1/2 cup shredded fresh coconut (you can use desiccated coconut also)
  3. 3/4 cup of milk
  4. 1 egg
  5. 2 tbsp. sugar
  6. 1 tbsp. baking powder
  7. 1 tsp. vanilla essence
  8. 1/4 tsp. salt
  9. Sweet syrup (maple or sugar) for serving

Method:

Whisk egg, coconut and sugar till sugar dissolves and egg turns frothy.
Add the flour, baking powder, salt, essence and milk.
Whisk to yield a smooth batter.
Now heat a non-stick pan and brush 1 tsp. of butter or vegetable oil.
Add 1-2 ladle full of the batter.
Do not try to spread the batter with the ladle. Let the batter spread on its own gently.
The more the batter spreads the thinner the pancakes will be. So, choice is yours in terms of a thick or thin pancake.
Keep the heat on stove on low and wait till tiny bubbles form all over the pancake.
Flip the pancake.
Do not press or flatten the pancake. The baking powder will ensure that pancake rises.
Place it on a serving platter and drizzle syrup.
Prepare more pancakes and stack one on top of the other and keep drizzling syrup inbetween.
Finish off all the batter and serve with more syrup, fruits, whipped cream, etc.

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