Coconut-filled pancakes

Name: Coconut-filled pancakes
Yield: Makes 6
Cuisine: India
Ingredients: 50 g/2 oz/¼ cup desiccated (dry unsweetened shredded) coconut; whipped cream or vanilla ice cream, to serve, (optional); 250 ml/8 fl oz/1 cup double (heavy) cream; melted ghee or unsalted butter, for frying; 2 eggs; 5 ml/1 tsp ground cinnamon; 200 ml/7 fl oz/scant 1 cup full-fat (whole) milk; 15 ml/1 tbsp caster (superfine) sugar; 25 g/1 oz/1 tbsp chopped mixed nuts; 50 g/2 oz/4 tbsp soft dark brown sugar; 150 g/5 oz/1¼ cups wholemeal (whole-wheat) flour; 2.5 ml/½ tsp ground cinnamon; 1.25 ml/¼ tsp ground clove

Preparation info

Makes
6

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

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

Asia
India
Northeast India
Diwali
Breakfast
Vegetarian
Gluten-free

Method

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