Serves 4
egg 1
plain flour 100g
caster sugar 2 tbsp
salt 1/2 tsp
vegetable oil 2 tbsp, for brushing
THE COCONUT FILLING
sugar 100g
fresh coconut 200g, grated
cardamom powder 1/4 tsp
To make the coconut filling, boil the sugar and 3 tbsp water together for a few minutes to make a thick syrup. Add the grated coconut and cook until the mixture has absorbed three-quarters of the liquid and is slightly sticky to touch. Stir through the cardamom.
In a blender, whisk the egg, then mix in the flour. Add 275ml water and mix until smooth, then add sugar and salt.
Heat a frying pan and brush lightly with a little oil. Pour in enough batter to coat the base of the pan, then cover and cook over a high heat for 3 minutes. Remove the lid and cook for another minute. Spoon some coconut filling lengthways on one side of the pancake, then roll it over and remove from the pan. Transfer to a plate.
Continue until all the batter has been used. Serve warm.