Since it is Ramadaan I thought it only fitting that the recipe for todays foody friday is pancakes; traditional cape malay style coconut filled pancakes which we break fast with almost every single night of Ramadaan.
Ingredients:
11/4 cups cake flour
1 tsp baking powder
Pinch salt
1egg
1cup milk
1/2 cup water
For the coconut:
3 cups coconut
1 cup sugar
3 stick cinnamon or 1 tsp ground cinnamon
1 tsp vanilla essence
1 cup sugar
5 cardomon pods
Method:
Whisk egg in milk/water mixture, add flour, baking powder and salt and whisk till well blended and smooth. To fry, melt a little butter and mix with some oil and heat the pan to medium high. The butter/oil mixture should sizzle and when the pan is ready. Pour batter in and swirl to cover the base of the pan and fry on both sides till golden. I must stress that this recipe is pretty flop-proof ONLY if you use a non-stick pan. I have used old battered pans where the non-stick was all worn off from years of use before and have usually managed to adjust the batter (after the first few pancakes broke) so that it would flip nicely. So if don't want to go through all that DO use a non-stick pan! The amount of batter you pour in also just depends on how thick you like it, and then of course to get a nice smooth even pancake...its all in the wrist ;-). If you're brave you can even try flipping in in the air.
For the coconut add all ingredients to a pan and heat till the mixture boils, then simmer to form a slightly sticky, moist consistency.
Spread generous amounts of coconut onto each pancake and roll up. Enjoy!
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