Ingredients for 6 pancakes:
For the pancake batter:
- 125 g of flour
- 250 ml of milk
- 2 eggs
- 1/4 teaspoon of vanilla powder (if you do not find it, it does not matter)
- 1 teaspoon of sugar
- 1 packet of vanilla sugar (7,5 g)
For garnish :
- 100 g grated fresh coconut
- 80 g of sugar
- 20 g of dry raisins
- 1 teaspoon of vanilla extract
- 30 g of butter for cooking
We start by preparing the filling, in a bowl put the grated coconut, the vanilla extract, the dry raisins and the sugar. Mix and let stand under cover for a minimum of one hour. You can even prepare it the day before.
In a large bowl whisk together the flour, sugar, vanilla powder, vanilla sugar, pinch of salt, eggs and milk. You will have a liquid paste don’t panic it’s the right consistency. Let stand for at least 30 minutes in the fridge. You can prepare it the day before that’s what I do so that I can have my pancake batter ready in the morning.
At the end of the rest period the pancake batter will thicken a little, mix again with the whisk. Heat a large skillet over medium heat. Once the pan is hot pass a little butter to grease. Pour a ladle of pancake batter by spreading it. Let it cook a bit and turn it over to cook on the other side.
Once cooked put the pancake on a plate and pass a thin layer of butter on it so that it does not stick to the next pancake and also to keep the mellowness. Do the same with the rest of the pancakes batter.
The pancakes are ready to be garnished. In the middle of a pancake place a tablespoon of coconut spread a little and roll it. The pancakes with coconut are ready to be tasted. You can also garnish them with chocolate spread, jam: mango jam and pineapple, coconut jam, milk jam.