Coconut-Stuffed Pancakes

Preparation

1. Step 1

   Prepare the filling: Place the coconut, ground cardamom and sugar into a medium bowl; mix well and set aside.

2. Step 2

   Prepare the pancakes: In a separate medium bowl, stir together the flour, milk, egg, sugar and salt to make a thin batter. If you desire colorful pancakes, split the batter into four bowls: One bowl can be left as the original color, then add ¾ cup batter to each of three separate bowls to brighten with food coloring as you please. (Purple, green and pink are common options.) Stir each colored batter to combine.

3. Step 3

   Heat a crepe pan or 8-inch nonstick skillet over medium. Grease the pan with some oil or butter to coat, wipe off excess.

4. Step 4

   Pour about ⅓ cup of batter into the pan and tilt the pan in a circular motion to spread the batter evenly all around. The pancakes should be thin, like crepes. Cook until the edges are dry and only the middle appears slightly wet, about 2 minutes. (Cook time will vary, depending on the thickness of the batter in the pan.) Flip pancake over and cook for about 1 additional minute.

5. Step 5

   As pancakes are done, transfer them to a plate. Continue making pancakes until the batter is done, adding additional oil or butter between pancakes and lowering the heat as necessary.

6. Step 6

   Set a pancake on a flat surface, spotted side up if one side is darker than the other. Place about ¼ cup of filling in the center of the pancake, arranged in a log. Fold the top flap down to cover the filling, then repeat with the bottom flap. Carefully transfer to a serving plate, flap side down. Repeat with remaining pancakes and filling and serve.