Back to 12 servings filling 1.5 cups desiccated coconut, or freshly grated coconut 0.75 cup coconut milk, full-fat 0.75 cup grated jaggery, kithul jaggery or dark brown sugar 0.25 cup water, omit if using jaggery that is already soft 0.25 teaspoon ground cardamom, or crush 5 pods 1 teaspoon cinnamon, or 1 cinnamon stick 1 teaspoon vanilla, optional 1 pinch salt pancakes 1.67 cups all-purpose flour 2 cups coconut milk, thin, or a mix with water 0.5 teaspoon turmeric, for color 0.5 teaspoon baking powder 2 tablespoons sugar 0.5 teaspoon salt 4 eggs 1 teaspoon vanilla 0.25 cup oil, for brushing the pan
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1 Step 1: Heat the 3/4 cup coconut milk until it just simmers, not boils. Stir in the desiccated coconut, remove from the heat, and let it cool so the coconut absorbs the milk.2 Step 2: In a saucepan over medium heat, melt the jaggery with the water, salt, cardamom and cinnamon, stirring occasionally, then bring the syrup to a boil.3 Step 3: Add the coconut mixture to the syrup and cook over medium heat, stirring often, until the liquid is absorbed and the filling is sticky and just thick enough to hold together. Stir in the vanilla if using, then let the filling cool to room temperature.4 Step 4: Whisk the flour, baking powder, sugar, salt and turmeric into the coconut milk, then add the eggs and vanilla and whisk until smooth. Cover and rest the batter at room temperature for 15 to 30 minutes.5 Step 5: Heat a 6 to 8 inch non-stick pan over medium-high heat and brush it lightly with oil. Pour in about 1/4 cup of batter, swirling to make a thin layer, and cook about 30 seconds until the edges are golden.6 Step 6: Loosen the pancake, flip it and cook another 15 to 30 seconds until golden. Stack the pancakes and cover with a clean cloth while you cook the rest, brushing the pan with oil between pancakes.7 Step 7: Spread about 2 tablespoons of filling down the center of each cooled pancake, fold in the sides and roll into a log, seam side down.getsaucepan.com/r/2e781e3b-73e5-56b5-8a31-08a89bcc2997
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