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.