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Alle Belle (Goan Pancakes)

Eggless crepe style pancakes filled with coconut and jaggery that stem from Goa in India. They are essential on pancake day/pancake Tuesday and pair perfectly well with a cup of tea.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Appetizer, Dessert, Snack, Sweet tooth, tea time, Finger food, High Tea
Cuisine Indian
Servings 10 Pancakes

Equipment

  • Mixing bowls
  • Whisk
  • Sauté pan
  • Tablespoon

Ingredients
  

For the Pancakes -

  • 1 1/2 cup Flour
  • 1 1/2 cup Milk
  • 1/2 tsp Baking powder
  • 1/2 tsp Vanilla
  • 2 tsp Butter
  • Pinch of salt

For the Coconut Filling -

  • 2 1/4 cup freshly grated Coconut
  • 3/4 cup Jaggery grated
  • 1/2 cup Cashews toasted
  • 1 tsp Vanilla
  • Pinch of salt

Instructions
 

  • To make the pancake batter add the flour and salt in a mixing bowl. Start pouring the milk and whisking constantly. I like doing this to avoid any lumps. You could also put the ingredients in a blender and blend until smooth. Add the vanilla and whisk to combine. Set aside.
  • To make the coconut filling start by finely chopping the cashews. Add the coconut into a mixing bowl and add all the filling Ingredients. Using a teaspoon stir it all together until combined. I like doing this step by hand but that means it wouldn’t store longer than a day. Once mixed through set aside.
  • In a medium sauté pan add a little butter and place on low to medium heat. Pour half a soup ladle worth of batter into the warm pan and swirl the batter around ensuring to coat the bottom of the pan well. Let it cook for a minute, you will notice the pancake will start to leave the sides of the pan which is when you can flip it, either using your hands or a flat spatula. If you want a little golden color on the pancakes, let it cook a little longer on the heat.
  • Remove the pancake from the heat and place it on a clean surface/plate. Let it cool down for a couple of minutes, in this time you can get on by making the rest of them. Once the pancake has cooled ever so lightly for 4-5 mins add 1-2 tablespoon worth of the filling into the center. Fold the sides into the middle and roll the pancake up.
  • Continue to do this until you’ve finished all the batter and the filling. If you haven’t over filled or under filled the pancakes you should have enough filling for 10. If you like the pancakes thicker then you might get less than 10 pancakes while if you like them thinner you might get more than 10 pancakes.
  • The warm pancakes will soften the coconut and jaggery filing, they are perfect with hot tea.

Notes

  • Mix the milk into the flour for the pancakes slowly as this will help the batter be lump free.
  • Alternatively you can make the pancake batter in the blender.
  • Make sure to toast the cashews before chopping them as it will taste better.
  • Use a non stick pan as or a cast iron to make the pancakes.
  • Fill the pancakes while they are still warm as this helps the filling soften as it cools down.