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What You Need:
(To Make: make about 10 filled pancakes)
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PANCAKES
1 cup all-purpose flour
1/8 teaspoon salt
1 egg
1 cup milk
3 tablespoons ghee
FILLING
1cup finely grated fresh coconut
¼ cup imported jaggery, crumbled, coarsely , or substitute dark- brown sugar combined with dark molasses
1 teaspoon scraped, very finely chopped fresh ginger root
½ teaspoon anise seeds
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Translate this recipe:
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| How To Cook: |
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PANCAKES:
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1. Combine the flour, salt, egg and milk in a deep bowl and beat with a whisk or a rotary or electric beater until the ingredients are well blended. Set the batter aside to rest at room temperature for at least 20 minutes.
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2. In a 6- to 7-inch skillet, preferably one with sloping sides, heat 1 teaspoon of the ghee over moderate heat until a drop of water flicked into it splutters instantly. With a small ladle, pour about 3 tablespoons of the batter into the pan and immediately tip it back and forth to spread the batter quickly over the entire surface of the pan.
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3. Cook for a minute or so, until the edges begin to brown lightly, then with a spatula turn the pancake over and cook the other side for a minute. Slide the pancake onto a plate and proceed with the rest of the batter, using 1teaspoon of ghee for each cake.
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FILLING:
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1. When all the pancakes are cooked, make the stuffing by rubbing the jaggery between the palms of your hands and crumbling it fine into a bowl. The warmth of your hands will slowly melt the molasses covering the individual sugar crystals and enable you to separate them into tiny bits. (The brown sugar and molasses substitute needs only to be placed in the bowl and mashed smooth with the back of a spoon.)
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2. Add the grated coconut, ginger root and anise seeds, and mix with your fingers until all of the jaggery is completely melted and the ingredients are well combined. Spread a tablespoon of the filling on the lower third of each pancake and roll it up but do not tuck in the ends.
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3. Arrange the filled pancakes attractively on a platter and serve at once. If you prefer, you may cover the platter tightly with plastic wrap and set the alebele aside eat room temperature until ready to serve.
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