Ingredients
Batter
1 cup plain flour
1 large egg
1 cup milk
1 cup water (plus a little extra if needed)
For the Coconut Filling:
1.5 to 2 cups freshly grated coconut
3/4 to 1 cup grated palm jaggery (or dark brown sugar)
1/4 to 1/2 tsp cardamom powder
A tiny pinch of salt
2 to 3 tbsp water (to melt the jaggery)
Make the Filling
Step 1
Combine the grated coconut, jaggery, water, and salt in a pan over low heat.
Step 2
Stir continuously until the jaggery melts and binds completely with the coconut.
Step 3
Mix in the cardamom powder, remove from heat, an set aside to cool.
Make the Batter
Step 1
Whisk the egg, milk, water, melted butter, an salt together in a large bowl.
Step 2
Slowly sift and whisk in the flour until you get a smooth, thin crepe-like batter with no lumps. Strain if needed.
Cook the Pancakes
Step 1
Heat a non-stick pan over medium heat and lightly brush with oil.
Step 2
Pour a small ladle of batter into the center, swirling the pan quickly to coat the bottom thinly.
Step 3
Cook for about 1 to 2 minutes until the top is set and edges pull away, then gently flip for just 30 seconds.
Step 4
Place 1 to 2 tablespoons of the sweet coconut filling down the center of the pancake..
Step 5
Fold in the sides and roll it up tightly into a neat log. Repeat of the remaining batter.