Coconut Pancakes:

Ingredients 

For the batter 

2 cups flour 

2 cups fresh milk or coconut milk 

1 egg

1/2 teaspoon turmeric powder 

Pinch of salt

Filling 

1 scraped coconut 

250 grams jaggry 

2 tablespoons sugar 

Cardamons powder 

Method 

🌹Make the batter with above ingredients in a blender or hand whisk without any lumps and adjust the consistency.not too thick and too thin.

🌹Make the treacle with Jaggery and 1/4 cup water and sugar . Eventually Add the cardomon powder . And when start boiling and bubbling add the scraped coconut and mix well till it becomes a dry texture.

🌹Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.

🌹Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm.

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