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Sweet Coconut Pancake Roll
My evenings are always perfect with these coconut stuffed pancakes. They are super simple and easy to make. My mother used to make these pancakes as an after-school snack and we all loved them.
: 10 minutes
: 10 minutes
: 10 servings
1.5 cup all purpose flour
3/4 cup coconut powder
1/2 cup jaggery powder
1 cup water
1/4 tsp salt
First, make the filling:
Mix the jaggery powder and 1/3 cup water. Boil over a medium flame until a thick syrup is made.
Now add the coconut powder into the syrup and mix well. Cook until the syrup is absorbed by coconut.
Remove from heat.
Add cardamom powder and stir well to combine.
Now prepare the pancake batter:
In a bowl, mix all purpose flour, salt and remaining water without lumps.
Heat an iron griddle or non-stick pan over a medium flame. When the griddle is hot, pour a ladle full of batter and spread with the back of ladle to form a thin round crepe. Cook both the sides.
Remove the crepe and place it on a plate.
Add a tablespoon of filling to one side of crepe.
Tightly roll the crepe.
The pancake is ready. Serve warm.
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