Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 200 grams | Flour |
| 50 grams | Rice flour |
| 400 millilitres | Milk |
| 100 millilitres | Coconut milk |
| 2 tablespoons | Sugar; (30 g) |
| ½ teaspoon | Salt; (2 g) |
| 2 | Eggs |
| 2 tablespoons | Butter; (30 g) |
| Ghee | |
| 200 grams | Grated coconut |
| 50 grams | Sugar |
| ½ teaspoon | Cardamom powder; (2 g) |
FOR THE PANCAKES
FOR THE FILLING
MIX all the ingredients for the pancake, except butter and ghee, thoroughly to obtain a smooth batter. Keep aside for an hour. Heat a little butter in a nonstick pan and make thin pancakes, till done on both the sides.
Mix the ingredients for the filling. Put a little filling over each pancake, roll, seal the sides and shallow fry in hot ghee till golden brown. Serve warm, dusted with icing sugar.
Converted by MC_Buster.
NOTES : Coconut pancakes. Makes 8 Converted by MM_Buster v2.0l.