Banana Lakkottappam. (banana-coconut stuffed pancake). Lakkottappam is a special Malabar snack that can be stuffed with a sweet banana and coconut filling. It can be served as Iftar snack and it is a good starter recipe too. The pancakes are prepared using all purpose flour, water and eggs.
Repeat the layering process as many times as your heart desires, or until you run out of bananas, whichever comes first. Top with maple syrup if desired, although it's delicious without! Mix milk, egg, and vanilla extract together in a separate bowl. You can cook Banana Lakkottappam. (banana-coconut stuffed pancake) using 19 ingredients and 16 steps. Here is how you cook it.
Ingredients of Banana Lakkottappam. (banana-coconut stuffed pancake)
- Prepare of For filling :-.
- You need 2 of Ripe bananas.
- Prepare 1 cup of Grated coconut.
- Prepare 4 tablespoon of Sugar.
- Prepare 10 of Cashew nuts.
- You need 10 of Raisins.
- It’s 2 tablespoons of Ghee.
- You need 1 teaspoon of Cardamom powder -.
- You need of For pancake :-.
- Prepare 200 grams of All purpose flour (maida) -.
- You need 1 of egg.
- It’s 1/4 Teaspoon of Turmeric Powder.
- It’s 150 ml of Water.
- It’s to taste of Salt.
- You need of For sugar syrup:.
- You need 1/4 cups of water.
- It’s 100 grams of sugar syrup.
- You need 2-3 of green cardamom pods.
- You need 1/2 teaspoon of lemon juice.
Stir milk mixture into flour mixture until incorporated. You can enjoy these coconut banana pancakes just as they are, or topped with your favourite toppings like maple syrup, fresh fruit, honey, jam, and whipped cream. The mashed banana actually works with the egg and the coconut flour you use to create that traditional pancake consistency. So don't leave out the bananas!
Banana Lakkottappam. (banana-coconut stuffed pancake) instructions
- Using a steamer, cook the bananas for 5 minutes on a medium flame.
- Take out the banana and let it cool. Remove the black seeds inside the banana.
- Then mash it with a fork or a spoon..
- Heat ghee in a pan and fry cashew nuts and raisins on a low flame.
- Add grated coconut, sugar and cardamom powder into it and cook for 3 minutes on a low flame.
- Add cooked and mashed banana into it and mix well. The filling is ready. let cool.
- To prepare batter, mix flour, egg, turmeric powder and salt in a bowl..
- Add water slowly and mix well with a beater or spoon until no lumps are found. The consistency should be of crepe batter.
- Heat a non stick frying pan and pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round..
- Keep on medium flame and cook for 3 minutes. Remove the pancake from the pan..
- Place 2 tablespoons of banana coconut filling on the center of the dough..
- Fold both the sides and the ends, use little water to glue them. It will be like square shaped box.
- For sugar syrup: combine all the ingredients mentioned under sugar syrup and oil on Low heat for 2-3 minutes.
- Discard the cardamom pods.
- Pour 1 tablespoon full of sugar syrup on the folded lakkottappams each.
- Serve lakkottappam as a dessert or a evening snack!.
The best thing about these delicious banana pancakes is this: they'll give you all of that pancake goodness you love with none of the bloated, over-stuffed after-feeling of heavy, syrup. Fold in banana and coconut and stir until well mixed. Repeat with the remaining pancake batter, buttering the pan when necessary. Cut the bananas diagonally into thick slices. Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.