Pancakes! I am not sure, since when I became familiar with the word. But I am very much sure the word is relatively new to my vocabulary, if I compare the word with the dishes’ name, I am accustomed to since my childhood.
Strange though! As the dish has been very much part and parcel in multiple forms, probably from the time I came into existence, and probably from the time I have learnt the meaning of food. From Bengali Pathishapta to Dosa, and off-late to Appam, to Akki Roti and the basic Roti, I was having and I have pancakes more often than any other dish, without realising that all the dishes are one or the other form of pancakes. Infact, even after cooking few classic sweet pancakes, I took time to realise that this dish is the close cousin or rather extension of the dishes I am having since my childhood.
Probably one of the oldest surviving dish, still prevailing across the world, where every culture and every region has its own way to give a tweak to this universal dish. Or else, what can you say about a French Crepe, an Irish Boxty, Welsh Crempog or Indian Dosa. The dish comes with different shapes, sizes, with tastes varying from sweet, savoury, sour, spicy or blend. They can be thick, thin, small or large. Every culture has their unique way of preparing pancakes, giving a different name and identity, served with different condiments and accompaniments.
Although ancient, the dish has stood the test of time. Where else you will find a dish, which is as ancient as human race, however evolving everyday, as the dish is easily adaptable to new tastes and preference. This is the reason why everyday, someone somewhere in the earth is coming up with a new recipe for pancake with new combination of ingredients.
And with this strong feeling of enthusiasm and excitement, and continuing with my innovation with the available ingredients in kitchen pantry, this time, I have added my favourite fruit coconut to pancakes and have come up with this simple and tasty ‘Eggless Coconut Pancake’ recipe. With the flavour of coconut, the dish is complete in itself and an anytime soul enhancer for coconut and pancake lovers
Here is the recipe for Eggless Coconut Pancake
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Recipe: Eggless Coconut Pancakes
Preparation Time: 29 minutes (includes grating coconut manually) Cooking Time: Around 1 hour 15 minutes Equipment Used: A coconut grater, a mixing bowl, a whisker, a small bowl, a scoop spoon, a non-stick skillet pan, a turner or wooden spatula Yield: 15 pancakes
Ingredients:
- 1 coconut
- 200 ml coconut milk
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup sugar
- ½ cup & 1/3 cup milk
- 1/8 cup semolina
- 1 cup refined or sunflower oil
Method:
- Grate the coconut
- Pour the coconut milk on the grated coconut and mix them
- Add the all-purpose flour to the mix along with baking powder and salt
- Mix them well and add sugar and milk while whisking continuously
- Add 1/8 cup semolina and whisk till no lumps remain
- Keep 1 cup refined oil aside in a bowl
- Heat a pan
- Add 1 tablespoon refined oil to the pan from the 1 cup oil kept separated
- Once the oil is hot, pour the batter in the pan with a scoop spoon
- Flip carefully once the edges turn brown and there are small bubbles formed on the cake
- After flipping, add oil around the cake with a spoon
- Fry for 2-3 minutes and remove from heat once the cake moves easily in the pan
- From the second pan cake onwards, add oil around the batter after pouring batter in the pan. Flip the cake once the edges turn brown and again spread oil with a regular spoon around the cake. Fry them for 2-3 minutes like the first one and remove the cake from heat
- Repeat the last-mentioned step for the rest of the batter
Grate coconut.
Pour the coconut milk and mix them.
Add the all-purpose flour along with baking powder and salt.
Add sugar and milk while whisking continuously.
Add semolina and whisk till no lumps remain.
Heat a pan.
Heat 1 tablespoon refined oil in the pan.
Pour the batter in the pan with a scoop spoon.
Flip carefully once the edges turn brown and there are small bubbles formed on the cake.
After flipping, add oil around the cake with a spoon.
Fry for 2-3 minutes and remove from heat.
From the second pan cake onwards, add oil around the batter after pouring batter in the pan. Flip the cake and again spread oil with a regular spoon around the cake. Fry them for 2-3 minutes and remove the cake from heat.
Tips:
- Mixing ingredients immediately after adding ingredients will help you to figure out the right quantity of ingredients required
- Adding semolina will add to the crispiness of the cake
- Don’t pour the milk at once. Adjust the quantity of milk on the basis of consistency of batter. The batter should not be too runny or too sticky, but should have a smooth flow
- If you are using non-stick pan, heat the pan on low flame
- Unlike other pancakes, coconut pancakes are little fragile. To avoid breaking, first scrap the sides carefully with the spatula and then quickly flip it
