Shrove Tuesday Pancake:
My Mother certain to put up a Pancake recipe since Shrove Tuesday is something like the corner. For those of you who do not know Shrove Tuesday pancake marks the beginning of lent, a month of fasting for Christians.
Shrove Tuesday pancake is well-known for the customs of eating Pancakes and hence is also known as Pancake Day. These Goan Pancakes are packed with coconut and Jaggery making them exclusive to Goa because of the Goan Jaggery.
Let’s take a glance at the Coconut Jaggery Pancake Recipe!
Main Pancake Ingredients:
- 250 Grams Flour Maida
- 1/2 a Scraped Coconut
- 1 Big Pyramid of Goa Jaggery
- 3 – 4 Cardamoms (Elaichi)
- 1 Egg
- Vanilla Essence
- Pinch of Salt
- Oil to Fry
Procedure for Shrove Tuesday Pancake:
To make it easier I have broken up the dessert recipe into three parts,
- Making the Pancake Batter
- Making the Pancake Filling
- Frying and Filling the Pancake
1.Making the Pancake Batter
- Let us start with the batter, put the flour in a vessel and add a pinch of salt.
- Add the egg to the flour as well.
- Now you can add some milk to the mixture and beat it up, in the next step you will add some water to the mixture. In case you want your pancakes to be rich you can add more milk instead of water.
- We added some water, not too much just a little bit.
- Stir and mix all the ingredients, if it does not seem to be dissolving feel free to add more milk or water.
- You will have to keep stirring till all the lumps disappear.
- Add a little vanilla essence to the mixture and continue stirring.
- Once all the lumps have dissolved and the pancake pound is flowing well with a certain amount of thickness its ready.
2. Making the Pancake Filling
- You can make this alongside while making the batter, break the piece of jaggery and put it in a vessel.
- Put in the coconut to it and add a little water, just enough to help out the jaggery with its melting.
- Mash the Cardamom and get rid of the skin.
- After pounding the insides add it to the coconut jaggery mixture and place it on a slow flame
- Make sure the flame is on slow and keep stirring it occasionally, you do not want to end up burning the filling so be careful not to forget to stir it.
- As it progresses you will be proficient to notice the coconut option up the jaggery colour.
- Once all the jaggery has mixed with the coconut it will get this nice brown colour, you now have the filling ready and can keep it off the flame to use later.
3. Frying and Stuffing the Pancake
- The final part and clearly the one that requires the most skill put some oil in the pan just sufficient for the entire support to get coated.
- Once that’s done, take a spoonful of batter and pour it on the pan, tilt the pan so that you can spread the pancake on the surface of the pan, you can turn up the fire a bit.
- So now it is plain frying, wait till one side cooks then turn it approximately to cook either side.
- Once one side gets golden brown toss the pancake to get the other side cooked, remember that the second side to cook is always smoother and should be facing down while filling the pancake.
- This ensures that the pancake when prepared has the smooth feel on top making it all the more attractive.
- Once you have been filling your pancake you can add a wee bit of oil or ghee to the pan and start frying the next pancake.
- To rotate the pancake up, first of all, need to fill it with a spoon full of the coconut mix. Extend it out in a line; fold the left and right side of the pancake.
- Once that’s done start rolling the pancake from the top, again you have the image below to show you how to wrap a pancake!
- Once you cover them up, your pancakes are prepared to eat! I trust you enjoyed this dessert recipe as sound; it’s the best Goan cuisine recipe on this blog I think, even though it is an easy recipe.
- Don’t these pancakes look delicious, this recipe should make around 6 to 8 of them, until next time, eat well!