Gibraltarian Coconut Pancakes

Ingredients

While the original Indian Kallappam is typically made with fermented rice and coconut, the Gibraltarian version adapts the recipe by using rice flour instead of whole rice grains. This modification allows for a quicker preparation time and a lighter texture. Additionally, Gibraltarian Coconut Pancakes are cooked on a tawa, a traditional Indian griddle, which gives them a unique crispy edge. We alse have the original recipe for Kallappam, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for greasing the pan Vegetable oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in 1/4 cup (60ml) warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the rice flour, coconut milk, salt, and the yeast mixture. Mix well to form a smooth batter. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 1-2 hours, or until the batter has doubled in volume.
3. 3.
   Heat a tawa or a non-stick frying pan over medium heat. Lightly grease the surface with vegetable oil.
4. 4.
   Pour a ladleful of the batter onto the hot tawa and spread it in a circular motion to form a thin pancake. Cook for 2-3 minutes, or until the edges start to turn golden brown.
5. 5.
   Flip the pancake and cook for another 2-3 minutes until both sides are golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Gibraltarian Coconut Pancakes warm with your favorite accompaniments.

Treat your ingredients with care...

• Rice flour — Ensure you are using fine rice flour for a smooth batter.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.

Tips & Tricks

• For a sweeter version, add a touch of vanilla extract or a sprinkle of cinnamon to the batter.
• Serve the pancakes with a drizzle of honey or maple syrup for extra sweetness.
• Experiment with toppings such as fresh fruits, shredded coconut, or a dollop of yogurt for added flavor and texture.
• If you don't have a tawa, a non-stick frying pan works well too.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Gibraltarian Coconut Pancakes warm as a delightful breakfast or snack. They can be enjoyed on their own or paired with your favorite accompaniments such as honey, maple syrup, fresh fruits, or yogurt.

Presentation advice

Stack the pancakes on a plate and garnish with a sprinkle of shredded coconut or a dusting of powdered sugar. Serve with a side of fresh fruits for an appealing and colorful presentation.