Coconut-filled pancakes

banner
Preparation info
  • Makes

    6

    • Difficulty

      Easy

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

These delicious crepe-type pancakes are light and crisp. Pati Shepta is a childhood favourite that is enjoyed during the Hindu festival of lights, Diwali. Freshly grated coconut is used in India, but desiccated coconut saves time and effort.

Ingredients

For the filling

  • 50 g/2 oz/¼ cup desiccated (dry unsweetened shredded) coconut

Method

  1. To make the filling, combine all the ingredients except the ground cinnamon in a small pan and place over a medium heat.

  2. As soon as it begins to bubble, reduce the heat to low and let it simmer, uncovered, for 8-10 minutes, until the coconut has absorbed all the liquid. Stir regularly during the cooking time.