This delicious pancakes with coconut stuffing can be served with yogurt, sour cream or jam.
1 cup flour
1 egg
¼ cup milk
3 tbsp sugar
4 cup fresh coconut, grated
½ inch ginger root, grated
yogurt, salt, aniseeds to taste
oil
1. Beat up egg with 2 tbsp milk, combine with flour and salt and make thick pastry. Leave in a cold place for 30 minutes.
2. Add the rest of milk to get pastry looking like nonfat cream. If it’s too thick, add some milk. Preheat a small pan and fry over medium or strong heat.
3. Combine coconut, aniseeds, sugar and ginger. Put 1 full tsp coconut stuffing on each pancake and fold in four. Cover and let it cool about 30 minutes.
4. Decorate with the rest of grated coconut and serve with yogurt.
