Coconut Pancakes

Enjoy a taste of Goa with Mridula Baljekar's moreish recipe for coconut-flavoured pancakes served with a sweet sauce
Coconut Pancakes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 20-25 mins standing
  • Effort: easy



  • 75 g coconut cream, grated
  • 25 g butter
  • 2 medium eggs, beaten
  • 115 g self-raising flour
  • half tsp ground nutmeg
  • a pinch of salt
  • sunflower or soy oil, for frying


  • 75 g caster sugar
  • zest and juice of 1 limes, finely grated
  • finely grated zest of 1 oranges
  • 15 g seedless raisins
  • g unsalted cashew nuts
  • 75 g coconut cream, grated


1. First make the pancakes. In a mixing bowl, mix together the creamed coconut, butter and 300ml of boiling water.

2. Stir until the creamed coconut and butter have melted. Set aside to cool.

3. Once the coconut mixture has cooled beat in the eggs, blending thoroughly.

4. Sift the flour into a bowl and stir in the nutmeg and salt. Add one tablespoon at a time to the coconut mixture and beat with a whisk between each addition Or blend the coconut mixture with the sifted dry ingredients in a jug blender or food processor.

5. Let the batter stand for 20-25 minutes.

6. To try the pancakes heat a little sunflower oil in a small, heavy-based frying pan. Pour in enough batter to just cover the pan, tilting to spread evenly.

7. Fry the pancake until set and lightly browned underneath, flip over and fry for a further 1-2 minutes to brown the other side. Remove the pancake from the pan and keep warm.

8. Repeat the process until all the batter has been used.

9. Meanwhile, make the sauce. In a saucepan, gently heat together the sugar, lime juice and zest, orange juice and zest, raisins and cashews.

10. Stir in the grated creamed coconut and heat, stirring, until melted.

11. Serve the freshly fried pancakes with the warm coconut sauce.

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