Pancake

 

Pancake

Ingredients

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

For Stuffing

1 cup freshly grated coconut

2-3 tablespoons jaggery or sugar

(I used jiggery – tastes good)

1-2 pods cardamom

1 tsp rose water

Drop of red color  

Directions

1.  In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2  
      For the stuffing, heat a pan, add the coconut, cardamom, jaggery and cardamom seeds.  Mix the coconut/ jaggery well.  Add rose water and color and mix till the mixture turns pink. Turn off the gas.

3    For the Pancakes. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Spread till nicely round. Cook on one side till slightly brown, turn and let the other side cook (but do not make it brown).

      Quickly turn it over and take off from the pan and add the stuffing. 

4    Pour out the stuffing lengthwise at the beginning. Roll, then fold the edges and roll again.