Coconut Pancake Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder and sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the eggs with the milk, melted butter and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5–10 minutes while you prepare the filling; this helps hydration and yields tender pancakes.

Prepare coconut

If using fresh coconut, finely shred the white meat. If using desiccated coconut, soak it in 1/2 cup warm water for 10 minutes and drain, reserving the liquid to add as needed.

Cook filling

In a medium nonstick skillet over medium heat melt 1 tablespoon butter. Add the shredded coconut, raisins, chopped almonds and cashews and toss for 1–2 minutes to warm and toast slightly.

Add 1/2 cup granulated sugar and 2 tablespoons light brown sugar and stir to combine. Pour in 1/2 cup water (or the reserved soaking liquid) and bring the mixture to a gentle simmer. Reduce heat to low and cook, stirring frequently, until the coconut is soft, the sugars have dissolved and the mixture thickens to a moist but not soupy consistency, about 8–10 minutes.

Stir in 1/2 teaspoon ground cardamom, a pinch of salt and 1 teaspoon fresh lime or lemon juice (if using) to brighten flavors. Taste and adjust sugar or salt. Remove from heat and let the filling cool slightly; it will continue to thicken as it cools.

Heat skillet

Heat a 10–12 inch nonstick skillet or griddle over medium heat. Lightly brush with melted butter or oil. The surface is ready when a few drops of water skitter and evaporate on contact.

For each pancake, pour about 1/3 cup batter onto the hot skillet, spreading slightly with the back of a spoon to form a 6–7 inch circle. Cook until bubbles form on the surface and edges look set, 2–3 minutes.

Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a plate and keep warm under a clean towel. Repeat with remaining batter, brushing skillet with butter as needed.

To assemble, spoon 2–3 tablespoons of the warm stewed coconut and dry fruit filling down the center of each pancake. Fold the pancake in thirds or fold edges over the filling to create a neat envelope or crescent. Alternatively, fold in half and then roll.

If desired, warm the filled pancakes in a skillet for 30–60 seconds per side to meld flavors and slightly caramelize the exterior.

Place folded pancakes on a serving plate. Dust lightly with powdered sugar and sprinkle with toasted coconut flakes if using. Serve immediately with maple syrup or warm coconut syrup on the side.

Leftover filling can be refrigerated in an airtight container for up to 3 days and gently reheated before using.