Sweet Coconut Pancakes

Special tea-time snack for my kids on a school/college holiday.

Jowar Coconut Pancakes ( Perfect tea time snack)

Ingredients

For the Coconut Filling

200 grams fresh grated coconut

100 grams jaggery (reduce to 60 grams for less sweetness)

40 grams raisins

40 grams cashew nuts, chopped

1 tbsp clarified butter (ghee)

1/4 tsp Spice mix powder or 1/2 tsp cardamom powder (or ¼ tsp vanilla essence)

For the Pancake Batter

100 grams jowar flour

30 grams Bansi wheat flour or regular wheat flour

2 eggs

¼ tsp vanilla essence

Salt to taste

2 cups water (adjust for a smooth batter – not too thick, not too runny)

Clarified butter (ghee) for brushing the pan

Method

Step 1: Prepare the Filling

Heat 1 tbsp clarified butter in a pan.

Lightly fry the chopped cashew nuts.

Add the raisins and stir fry gently.

Add grated jaggery and fresh grated coconut. Mix well.

Add spice mix powder, cardamom powder, or vanilla essence.

Stir until the jaggery is well incorporated.

Switch off the gas and allow the mixture to cool completely.

Step 2: Prepare the Batter

Sift the jowar flour and Bansi wheat flour (or regular wheat flour).

In a bowl, whisk the eggs with vanilla essence and salt.

Add the sifted flour and mix well.

Gradually add water to make a smooth flowing batter. It should not be too thick or too thin.

Step 3: Make the Pancakes

Heat a non-stick pan and brush lightly with clarified butter.

Pour a ladle of batter and spread gently.

Cook until done and flip onto a plate.

Once slightly cool, place the smooth side down.

Add a spoonful of coconut filling and roll gently.

Tip

You can make these pancakes colourful by adding a few drops of food colour to the batter.