Coconut Pancakes - Dadar
These pancakes, with a sweet coconut filling known as unti, are a popular snack food. You can also use this basic pancake recipe as you would crepes and fill with whatever you'd like. If you make it as a savory, eliminate the sugar.
Pancakes
2/3 cup rice flour
2 tablespoons sugar
3 eggs
1 cup fresh coconut milk
2 tablespoons coconut oil plus more for pan
1 teaspoon Rain's Choice pure vanilla extract
Filling
1/2 cup palm sugar syrup (can substitute agave or honey)
1 cup freshly grated coconut
1 teaspoon Rain's Choice pure vanilla extract
Instructions
For pancakes, combine rice flour, sugar, eggs, coconut milk, and vanilla in a deep mixing bowl. Stir well with a whisk until all lumps dissolve. Strain through a sieve. The batter should be very thin.
Place a teaspoon or two of coconut oil into frying pan (or use nonstick pan) and place over low heat. Pour 4 tablespoons of batter and cook for about 2 minutes until the top is just set. Turn the pancake over and cook another minute. Carefully slip pancake out of pan and place on plate or waxed paper. Repeat until all the batter is used up. Cool pancakes to room temperature.
For filling, combine sugar syrup and grated coconut and mix well. Fry over low heat in frying pan for 2 minutes, stirring constantly. Cool and add vanilla extract.
Place 1 tablespoon of coconut filling in center of each pancake, fold at edge and roll tightly into a tube.
Note: Both the pancakes and filling can be made in advance and refrigerated. Bring to room temperature before assembling.
 |
Subscribe to this comment's feed
