Ingredients

Sweet and delicious, these pancakes are rather like a French crepe. The pancake itself is light and thin, and wrapped around a gooey filling of coconut and jaggery.

Preparation

For the batter: in a mixing bowl take flour, egg, and a pinch of salt, and add water slowly, stirring constantly. You might need more than two cups to achieve the desired consistency: it should be almost as fluid as water.

For the filling: crush cardamom seeds and mix together with coconut and jaggery (a nice ratio of coconut to jaggery is 1 to 1, but it might be too sweet for some tastes).

Put ½ tsp of oil on frying pan. Take one ladle full of batter and pour it on the pan, moving the pan under the ladle so that an even and thin coating spreads out and covers the pan. It cooks quickly, so be careful! Put the filing in a straight line in the middle, and fold up like a burrito. Consume! After removing from the frying pan, probably.