These quick and yummy Goan pancakes are served with a sweet coconut sauce.
In a mixing bowl, blend the coconut with 300 ml (½ pint/1¼ cup) boiling water and add the butter.
Stir until the butter has melted and let the mixture cool before gradually stirring in the eggs. Sieve the flour into a bowl and stir in the nutmeg and salt. Add one tablespoon at a time to the coconut mixture and beat with a wire
Beater between each addition. Alternatively, blend all the ingredients together in a blender or food processor. Let the batter stand for 20-25 minutes before cooking.
Heat a griddle or flat pan on a medium heat and coat lightly with fat. Coat thinly with batter, turning the pan around while pouring so the pan is evenly coated. Cook for 1-2 minutes or until tiny bubbles appear, turning over once.
To make the sauce, mix the coconut milk and other ingredients together and put in a pan on a medium heat. Cook for two minutes and remove from the heat.
Arrange 2 pancakes, (per person) folded into four in a triangle shape and pour sauce over each. Alternatively, sprinkle with sugar and lemon juice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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