100g plain flour
1 tbsp caster sugar
A pinch of salt
150ml coconut milk
1 tbsp melted butter, plus extra for brushing
A few drops of vanilla extract
A good pinch of grated lemon zest
A little oil or butter for frying
For the stuffing
10-12 tbsp fresh or thawed frozen grated coconut
1 tbsp sultanas
75g palm molasses or jaggery, coarsely grated
¼ tsp ground cardamom
¼ tsp grated nutmeg
• Sift the flour, sugar and salt into a bowl, make a well in the centre and add the egg, coconut milk and melted butter. Whisk to a smooth batter, then stir in the vanilla and lemon zest. It should have a thin pouring consistency. Mix together all the ingredients for the stuffing.
• Heat a little oil or butter in a 15-18cm frying pan. Pour in enough batter to coat the base thinly, tilting the pan to spread it. Cook for one minute, until lightly browned underneath, then flip over and cook the other side. Turn out and make the remaining pancakes in the same way.
• Divide the filing between the pancakes and roll up. Place on individual serving plates, brush with melted butter and heat under the grill.