Onam Pancakes - Stuffed with Coconut and Jaggery
Fluffy pancake batter cooked until golden and crispy, packed with a filling of freshly grated coconut and jaggery. They are a simple snack to make but very delicious and perfect for Onam or any time of the year.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Unniyappam pan
- Spoons
- Grater
Ingredients
For the pancakes
- 3/4 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 2 tbsp melted butter
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2 tbsp sugar
For the filling
- 3/4 cup freshly grated coconut
- 1/4 cup jaggery grated
- 3 tbsp cashew nuts finely chopped
- 1/2 tsp vanilla
- 1/2 tsp cardamom powder
- Pinch of salt
Instructions
To make the pancakes:
- We start by mixing the wet ingredients in a bowl until smooth.
- Add the dry ingredients and whisk until combined, the batter must be lumpy but you shouldn’t see dry pockets of flour. Set aside.
To make the filling:
- We finely grate/cut the jaggery and transfer to a mixing bowl. Add the chopped cashews, grated fresh coconut, vanilla, salt and cardamom. Mix together until well combined.
Cooking the pancakes:
- Get your unniyappam pan and brush each cavity with a little oil place it on medium heat.
- Add 2 tbsp of batter into the cavities. Add a little of the filling mixture into the center and top each once with little more pancake batter making sure the filling is covered.
- Allow this to cook for 2 minutes covered with a lid or until you see bubbles on the edges of the batter.
- Using a wooden chopstick or skewer push the edges of the pancake batter down to flip the bombs ensuring the raw batter is now touching the base and the cooked side is on top.
- Cook for 1 minute more and remove from the heat. Repeat until all the batter is used. Serve them hot.
Notes
- If you have extra filling leftover, enjoy it with vanilla ice cream or over toast as well.
- No unniyappam pan? No problem! Just make mini pancakes stuffed with the filling and they will still be just as delicious.