Friday, February 20, 2009

Pancakes for Shrove Tuesday!

My Mother decided to put up a Pancake recipe since Shrove Tuesday is around the corner. For those of you who do not know Shrove Tuesday marks the beginning of lent, a month of fasting for Christians.

Shrove Tuesday is noted for the customs of eating Pancakes and hence is also known as Pancake Day. These Goan Pancakes are filled with coconut and jaggery making them unique to Goa because of the Goan Jaggery.

Lets take a look at the Coconut Jaggery Pancake Recipe!

Main Pancake Ingredients:
Main Pancake Ingredients
250 Grams Flour Maida
1/2 a Scraped Coconut
1 Big Pyramid of Goa Jaggery
3 - 4 Cardamoms (Elaichi)
1 Egg
Vanilla Essence
Pinch of Salt
Oil to Fry

Procedure:

To make it easier I have broken up the recipe in three parts,

1. Making the Pancake Batter
2. Making the Pancake Filling
3. Frying and Stuffing the Pancake

1. Making the Pancake Batter

Lets start with the batter, put the flour in a vessel and add a pinch of salt.
Add salt to flour
Add the egg to the flour as well.
Add egg to the flour
Now you can add some milk to the mixture and beat it up, in the next step you will add some water to the mixture. In case you want your pancakes to be rich you can add more milk instead of water.
Add milk to the pancake mixture
We added some water, not too much just a little bit.
Sdd some water to the pancake mixture
Stir and mix all the ingredients, if it does not seem to be disolving feel free to add more milk or water.
Mixing ingredients
You will have to keep stirring till all the lumps disappear.
stirring till all the lumps disappear
Add a little vanilla essence to the mixture and continue stirring.
Vanilla essence in pancake batter
Once all the lumps have dissolved and the pancake batter is flowing smoothly with a certain amount of viscosity its ready.
Stir till pancake mixture is nice and smooth flowing

2. Making the Pancake Filling

You can make this alongside while making the batter, break the piece of jaggery and put it in a vessel.
Break the jaggery to pieces so it melts easily
Add the coconut to it and add a little water, just enough to assist the jaggery with its melting.
Add a little water for the jaggery to melt on slow fire
Crush the Cardamom and remove the skin.
Crush the cardamom and remove the outer skin
After pounding the insides add it to the coconut jaggery mixture and place it on a slow flame
Add cardamom to the coconut jaggery mixture
Make sure the flame is on slow and keep stirring it occasionally, you do not want to end up burning the filling so be careful not to forget to stir it.
Stir at intervals on a slow fire
As it progresses you will be able to notice the coconut picking up the jaggery colour.
Mix the jaggery and coconut
Once all the jaggery has mixed with the coconut it will get this nice brown colour, you now have the filling ready and can keep it off the flame to use later.
Coconut jaggery filling is ready


3. Frying and Stuffing the Pancake

The last part and clearly the one that requires the most skill, put some oil on the pan just enough for the entire base to get coated.
Add a spoonful of batter to the pan
Once thats done, take a spoonful of batter and pour it on the pan, tilt the pan so that you can spread the pancake on the surface of the pan, you can turn up the flame a bit.
Til the pan to spread the batter evenly
So now its simple frying, wait till one side cooks then turn it around to cook the either side.
Fry the pancake after covering the pan's base with oil
Once one side gets golden brown toss the pancake to get the other side cooked, remember that the second side to cook is always smoother and should be facing down while filling the pancake.
Toss the pancake and cook the other side
This ensures that the pancake when ready has the smooth texture on top making it all the more desirable.
Cook the pancake till golden brown
Once you have are filling your pancake you can add a wee bit of oil or ghee to the pan and start frying the next pancake.
Add a little oil to fry the consecutive pancakes
To roll the pancake up, you firstly need to fill it with a spoon full of the coconut mixture. Spread it out in a line, fold the left and right side of the pancake as shown in the picture below.
Fold the sides of the pancake after adding some filling to it
Onces thats done start rolling the pancake from the top, again you have the image below to show you how to wrap a pancake!
Roll the pancake from the top
Once you wrap them up, your pancakes are ready to eat! I hope you enjoyed this recipe as well, its the longest goan recipe on this blog I think, even though it is a simple recipe.
Delicious Goan Pancakes
Don't these pancakes look delicious, this recipe should make around 6 to 8 of them, until next time, eat well!
Pancakes stuffed with Coconut and Jaggery
Share this Goan recipe:

13 comments:

  1. Oh my God Thank you so much for putting up this recipe. I had it just once and didnt know its name. Please tell your mom thanks forputting up this recipe, and the other recipes. Great recipe, god job!
    :)

    ReplyDelete
  2. what is jaggery? i would like to make this for my mother on mothering sunday, but i can't ask her as it's a surprise effort. I live iin the uk and not sure if we even get this here.

    ReplyDelete
  3. I tried ths but by mistake used atta instead of maida and a friend told me of my mistake - i had chapati pancakes :-)

    ReplyDelete
  4. Hey Daisy,

    that was funny :) but i imagine they tasted nice 2 ?

    :)

    ReplyDelete
  5. @anonymous jaggery is unprocessed cane sugar. it ranges from mustard to a darker shade of brown, isn't as sweet as sugar, and comes in lumps.

    ReplyDelete
  6. Very well presented and thanks for sharing this wonderful recipe just before pancake Tuesday, I make the same the only mistake I made was putting the filling on the well done side instead of the smooth one, will do so next time, all the recipes are well presented and excellent, thank your mum for her love in sharing her wonderful food dishes to the world, through this beautiful site .Viva Goa! Congrats mum.

    Linda - Australia

    ReplyDelete
  7. thanks for the awesome recipes and keeping the Goan Cuisine alive!!!!!!!!!!!!!!!!!!

    ReplyDelete
  8. Aleh Beleh! That's the Goan Indo-Portuguese name for coconut jaggery pancakes

    ReplyDelete
  9. Any reason why you have left out the quantity of milk ... and no one else seems to mind? -- Bostiao

    ReplyDelete
  10. @ Bostio, because the quantity depends on the thinning of the mixture

    ReplyDelete
  11. Thanks for the recipe, brings back old memories when my mum used to make these. Thank you mum too. Liz

    ReplyDelete
  12. Is that half a cup of coconut? And how many grams of jaggery, since we don't have pyramid jaggery here in singapore.

    ReplyDelete
    Replies
    1. Its actually half a coconut which is around 100 - 120 gms scraped coconut, you can probably start with 50 gms jaggery check the sweetness and add more if you like :)

      Don't worry so much about these particular measurements and feel free to experiment

      Delete

We'd love to hear what you have to say!! We also know that some Goan names are funny :) But that doesn't mean we would laugh!

99% of anonymous comments are never published or answered. We would be delighted to have your name and will be glad to thank you with a response!

Lots of love from GoanFoodRecipes.com

 
GoanFoodRecipes.com has been spreading the joy of Goan Food to the world since 2008, if you use our recipes for commercial purpose please consider sending us a donation. If your family loves our recipes, just a thank you will make our day. Love is the magic ingredient in all our dishes!
To all those who have come here with the intention of copying our hard work, more love to you.

Goan Food Recipes is created, managed and maintained by the Fractal Blog Network