Recipe Detail Page

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.