Now get the pan really hot, then turn the heat down to medium. Grease your pan lightly.
Pour a thin layer of the pancake mixture into the pan, tilting your pan as your pour the mixture to cover the whole pan evenly.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with an egg lifter, the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
Stack the pancakes on top of each other as you make them. Don’t worry it won’t stick together.
Coconut Filling:
Boil together 1 cup desiccated coconut
1/2 cup sugar
1/2 cup water
1 piece of stick cinnamon
3 cardamoms
Cook until the coconut turn glossy and slightly sticky.
Add spoonfuls into pancake, spread out and roll up.
Enjoy warm or cold.
Makes about 12 pancakes depending on your pan size.
Enjoy
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