Bend It Like Beckham: Pancakes with Coconut-cashew filling a la mode

Introduction

Sweet, warm pancakes stuffed with cashew-bits, dark muscovado sugar, and coconut served with cool vanilla ice cream are the perfect end to our Indian feast. The batter and filling can be made in advance, so assembly takes less than ten minutes.

Ingredients

  • For the batter

    • 1 1/2 - 2 C White Flour
    • 1/8 t Salt
    • 1 Egg Yolk
    • 1 Whole Egg
    • 1 t melted Butter.
    • 1/4 t Ground Cardamom

    For the filling

    • 1/2 C Unsweetened Desiccated Coconut
    • 3/4 C Muscovado Sugar
    • 3/4 C Chopped Unsalted Cashews
    • 1/4 t Ground Cardamom

    Ingredients needed when cooking the pancakes

    • 1 Stick Butter
    • 1 Lemon
    • 1 Pint of Vanilla Ice Cream

Directions

Add the 1/2 C Desiccated Coconut to a bowl.
Add a quarter cup of water to the cocoanut.
Stir and let the mix stand for an hour.
Add 1 1/2 C of flour to a food processor.
Add an egg yolk to the flour.
Add a whole egg.
Add 1/8 t ground Salt.
Add 1/4 t Ground Cardamom.
Pour in 1 T melted butter.
Add 1 1/4 Cup of Milk. Process until the mix is smooth. If the batter is too runny add a bit of flour at a time.
Put 3/4 Cup of Dark Muscovado Sugar to a bowl.
Add 3/4 Cup Roasted, Unsalted Cashews.
Sprinkle in 1/4 t Ground Cardamom.
Put the sugar/nut/cardamom mix into a clean food processor bowl. Chop well.
Put the chopped mix into a bowl and bring to the stove for final preparation.
Heat a 7" non-stick pan and add 1/2 T of butter to the pan. The picture here, actually, has too much butter, particularly when using a non-stick pan.
Pour in a ladle full of batter to the pan, enough to make 1 pancake covering most of the bottom of the pan.
When the edges begin to darken, after about 2-3 minutes, flip the pancake.
Let the other side cook for about a minute more.
Put the pancake on a serving plate. Spread about 2 T of the nut mix onto the pancake.
Give a generous squeeze of lemon over the pancake. The lemon is a very important flavor in this dish, bringing out the taste of the coconut. Now, roll it up. Repeat the process for each serving.
Put a scoop of vanilla ice cream on top. Sprinkle on a few Whole Cashews. Serve.

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