Christine Manfield’s Coconut and Jaggery Pancakes
These delicious feathery pancakes were a special treat for breakfast when I stayed at Rosegardens Homestay, a peaceful mountain retreat in the mountains west of Kochi, Kerala. I’m grateful to chef Christine Manfield for the recipe which is from her Indian Cooking Class cookbook. They’re a perfect treat for Shrove Tuesday.
Inroduction
About this Recipe
By Sheridan Rogers
Christine points out that these pancakes (or crepes) are a popular Indian dessert and known as mottayappam in Kerala, allebelle in Goa and patishapta in Calcutta. They are quick and easy to make and can be served as a breakfast treat or after curry and rice. For the right texture, moisture content and flavour, the coconut must be fresh, not dried. They are best eaten as soon as they are made.
Ingredients
1 large egg, lightly whisked
100g plain flour
50g rice flour
1 tbsp caster sugar
pinch salt
275ml milk
vegetable oil, for brushing
Coconut filling
125g jaggery or palm sugar
250g shredded fresh (or frozen) coconut
1 tsp ground cardamom
¼ tsp sea salt flakes
To make the coconut filling, bring the jaggery with 90ml water to the boil in a small saucepan, boil for 2 minutes on high heat to make a syrup. Reduce heat to low, stir through the coconut, cardamom and salt, cook for a further 5 minutes or until coconut has absorbed the syrup and it feels sticky to the touch. Set aside while you make the pancakes.
To make the pancake batter, mix the egg with both flours, sugar and salt in food processor or mixer till combined, then add the milk and blend until it forms a smooth batter.
Heat a non-stick frypan over medium heat, brush with a little oil and pour in enough batter to coat the base of the pan. Cook for 2 mins or until set on top and golden underneath. Flip over and cook other side for 1 min. Transfer to plate, cover with towel and repeat until all batter is used.
Spoon some coconut filling lengthwise along one side of each pancake, then gently roll it over.
Arrange pancakes on serving plates and scatter over any remaining coconut filling and serve.
© Christine Manfield’s Indian Cooking Class, 2021, Simon & Schuster Australia