Wellawahum (Coconut Stuffed Pancakes)

Ingredients

1 1/2 cups grated coconut
1/2 cup trickle (or 1/2 cup Brown sugar dissolved in 1/8 cup of water)
1 tsp ground cardamon seeds
dash of ground black pepper
Salt to Taste.

Method:

Heat the trickle in a heavy bottom pan. When it is boiling add
the grated coconuts and the black pepper. Stir and cook under
low heat for about 10-15 minutes. Add salt to taste and cool.

For the pancakes:

Ingredients

2 eggs
1 1/2 cups wheat flour
1 cup milk
salt to taste
1/4 cup oil for frying

Method:

Place all ingredients except the oil in a large bowl and beat
with a wire wisk until smooth. This batter can also be prepared
in a blender or food processor.

Place a non-stick or cast iron skillet over low heat. When hot,
add about 1/4 tsp oil and spread over the pan evenly. Pour two
tbsp of batter into the pan. spread it quickly by tilting the
pan. The pancake will set in a minute or so. Let it cook for
a further minute, then carefully turn it over with a thin
spatula, or toss it.Cook the otherside for about 1 minute(Brown
spots should appear on both sides).

Spread 1 tbsp of filling on one side of the pancake and roll it
up. Make the rest of the panckaes in the same way. Serve hot.