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Alle Belle

Alle Belle

Winter 2023

By: Amy Rosen

A basic batter, and some coconut and sugar, add up to so much more than the sum of their parts. This is one of those dishes you didn’t know you were missing until you tried it. Thanks, Goa!

Makes 8 filled pancakes. Serves 4

1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch sea salt
1 egg, beaten
2 tbsp (30 mL) melted butter
1 cup (250 mL) coconut milk, stirred
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) cardamon
Several drops food colouring, in two different colours (optional)
Vegetable oil or spray for greasing pan

1 cup (250 mL) unsweetened shredded coconut
1 cup (250 mL) brown sugar or raw cane sugar (or jaggery, if you can find it)
Pinch sea salt

1. To make batter, in a medium bowl, whisk together flour, baking powder and salt. Stir in egg, melted butter, coconut milk, vanilla extract and cardamon until blended.

2. Transfer half of the batter to another bowl and add a couple of drops of food colouring to each bowl of batter, whichever colours suit your fancy. Whisk to combine until colours are uniform. Set aside.

3. To make the filling, toast coconut in a medium nonstick pan for 2 to 3 minutes over medium heat, stirring often, then add brown sugar and stir for 1 to 2 minutes more. Season with a small pinch of salt and remove to a bowl to cool. Set aside.

4. Lightly oil an 8-inch (20-cm) nonstick skillet. Ladle 2 oz (55 g) of batter into the skillet and give it a swirl so the bottom of the pan is evenly covered. Let cook for 1 to 2 minutes over medium heat on one side, or until cooked through. No need to flip. Remove from skillet and repeat, spacing the cooked pancakes out on a baking sheet so they don’t touch.

5. To fill pancakes, with the shiny side down, top each with a heaped tablespoon of the coconut filling. Roll up burrito-style, first folding in short ends slightly and then rolling the long ends up to form a tube. 

Makes 8 filled pancakes. Serves 4

What to Serve

  1. Sailor Jerry Spiced Rum
    750 ml bottle


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