Goan Coconut Pancakes Food

GOAN COCONUT PANCAKES

Steps:

• Mix the flour and a pinch of salt together in a large bowl. Make a well in the centre and gradually add the egg and milk, whisking to form a smooth batter. Add a little water to thin down, if necessary. Finally, mix in the melted butter.
• Heat a 12cm non-stick frying pan over a medium heat. Pour in 3 tablespoons of the pancake mixture, tilting the pan slightly so the batter covers the entire base, and cook for about 2 minutes. Turn over and cook the other side for 2 minutes. Set aside and keep warm while you make the remaining 7 pancakes.
• Mix the filling ingredients together in a bowl. Spoon a generous amount of the mixture down the middle of each pancake and roll up.
• Drizzle the pancakes with honey and serve with vanilla ice cream or crème fraîche, if you prefer.

GOAN COCONUT PANCAKES

Steps:

• At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.
• Transfer blender contents to a bowl and set aside to rest.
• In another bowl, mix all the ingredients for the filling together, and also set aside.
• When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.
• When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
• Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
• Flip pancake to the other side and cook another minute.
• Remove from the skillet and start cooking the second pancake.
• While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.
• Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
• Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.
• Serve to your appreciative guests.

PINEAPPLE COCONUT PANCAKES

Steps:

• Mash the pineapple chunks with a fork, combine all ingredients except coconut.
• Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
• Flip and brown second side. Repeat for rest of batter.
• Top warm pancakes with butter and more pineapple juice!

COCONUT PANCAKES

Steps:

• First add half of the coconut flour and all the other ingredients to a bowl Whisk thoroughly and slowly add the rest of the coconut flour. This is important to retain the right consistency for the pancakes.
• Heat your pan to a medium heat.
• Pour in enough of the mixed batter for one pancake. When making coconut flour pancakes it's best to make each pancake small. They should need 2-3 minutes on each side.
• Suggestion: Serve your pancakes topped with some organic butter.

GOAN COCONUT CAKE (BAATH)

Steps:

• Line a 8-by-8-inch square cake pan with parchment paper; grease with butter, then set aside.
• Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.
• The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.

BANANA AND COCONUT PANCAKES

Steps:

• Preheat oven to 375 degrees.
• Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
• Remove the coconut from the tray to prevent it from burning and set aside.
• Sift both flours into a medium bowl.
• Add the sugar and desiccated coconut and mix through with a spoon.
• Put the beaten egg and coconut milk together in small bowl.
• Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
• Add in the three tablespoons of melted butter.
• Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
• Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
• Turn the pancake over and cook the other side.
• Transfer to a plate and cover with a tea towel to keep warm.
• Repeat with the remaining pancake batter, buttering the pan when necessary.
• Cut the bananas diagonally into thick slices.
• Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
• Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
• Stir in the lime juice.
• Divide the banana among the pancakes and fold over to enclose.
• Sprinkle with the toasted coconut and strips of lime rind.