One of my earliest memory in the kitchen was cooking pancakes with my grandfather.

He did most of the cooking, and I did most of the eating (of course). The memory is hazy now, but I can remember standing in front of the stove, watching him pour batter after batter of pancake. What stuck to mind was the topping he used, not syrup but rather with freshly grated coconut. I can’t even remember if it was sweet or not, but the combination of grated coconut and pancake has lingered. I have cooked a lot of pancakes since then, but I have not paired it with coconut until now.

Indonesia has a similar crepe with coconut stuffing called dadar gulung which I have tried already courtesy of my Indonesian friend, J. Here I simply made a sugar and coconut cream sauce and freshly grated coconut as stuffing.

Coconut Pancake

1 cup all purpose flour
1 tsp baking powder
2 cups coconut milk
1 egg
1/4 cup sugar

Sift together flour and salt once. In a mixing bowl, mix coconut milk, egg and sugar then gradually pore the dry ingredients. Mix well till lumps disappear. Strain the batter to remove lumps and get a smoother consistency. Cover and leave at room temperature for half an hour. Cook as regular pancake. While warm, spread a tablespoon of the sugar and coconut cream mixture then top with a tablespon of freshly grated coconut. Fold the pancake in half.

Sugar and coconut cream

1 cup coconut creame
1/4 cup sugar

Mix the two ingredients and cook over low fire until the cream has thickened. Stir occasionally to get a smooth sauce.

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