Alebele or Coconut Pancakes

 

I make a last meal for Prassy before she leaves. Another request, coconut stuffed pancakes. We reminisce about ones we have eaten in the past. We remember that delicious flavor and we set about making these rolled beauties.

Egg, butter, coconut milk, flour, baking powder and a hint of salt make up the pancake batter. Unusual in style, an egg is beaten and then whisked with soft butter. The coconut milk gives it a different taste. The filling is shredded fresh coconut and sugar stirred till the sugar melts. Simple Goan nuances in a small package.

ALEBELE OR COCONUT PANCAKES

Makes 8

1 Egg

1 teaspoon soft Butter

1/2 cup plus a little more Coconut Milk

1/2 cup AP Flour 

1/8 teaspoon Baking Powder

A pinch of Kosher Salt

1 cup shredded fresh Coconut

3 tablespoons Sugar

Break egg into a bowl. Whisk till well beaten.

Add butter to egg and whisk well till butter is mixed in. The butter will break up into small flecks.

Add coconut milk in and whisk again till batter is smooth.

Add flour in small batches till all of it is mixed in.

Add baking powder and salt. 

Set batter aside for 1/2 hour. 

Heat a small 6" nonstick pan on high heat. 

Brush the pan with a little butter.

If the batter seems a little thick, thin it out with a little coconut milk.

Pour a ladleful into the pan and swirl pan to spread batter. 

Cook for 2 minutes on one side, flip and cook the other side for 30 seconds. Remove from pan ans stack on a plate.

Repeat until all the batter is finished.

Make the filling in the same pan. Place shredded coconut and sugar in the pan. Place over medium heat for 4-5 minutes, stirring often till sugar melts. Cool and keep aside.

To assemble, place a heaping spoon of coconut along the center of the pancake. Roll and keep aside. Make the rest of them the same way.

Serve at room temperature.

These pancakes are a pleasure to make and make for a pleasurable dessert!

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