Pancakes with Coconut and Jaggery

Topping or fillings for pancakes using freshly grated coconut is usually a weekend treat.  The coconut is sweetened with sugar or jaggery or sweet and juicy enough as they are.  Pancakes are served in this fashion In South East Asia. I had the most delicious pancakes in Malaysia some years ago.  They were flavoured and coloured naturally by exotic flavours and these pancakes are inspired by those pancakes.

Ingredients

100g plain flour

250ml milk

2 eggs

20g butter

Pinch of salt

1 teabag of black tea or 20g of oolong tea, ground

Vegetable oil and butter for frying

Filling

100g freshly grated coconut

50g jaggery/sugar

Zest of half a lime

Method

In a large bowl, place the flour, make a well in the centre and crack in the eggs and pour in the milk.

Whisk to combine, add the salt, ground tea leaves and vegetable oil and continue to whisk until smooth.

Heat a frying pan, add some oil/butter  and when that’s hot, pour in a ladle full and swirl it around and when its translucent, flip it to the other side.  Once cooked remove and repeat.

In a smaller bowl mix the freshly grated coconut, jaggery/sugar and lime zest.

Coconut, Lime zest and Jaggery

Coconut, Lime zest and Sugar

Place the coconut mix in the centre of each pancake as a row and roll it up as like a cigar.

Repeat for all the pancakes.  The jaggery and the dark teas are a wonderful pairing.

Roll up! For Pancakes!!