Well yesterday I was making my morning cuppa wondering what needed eating and what to have for breakfast. Out of those questions these little tasty morsels were born. First of all the thing that needed using up was some chunks of fresh coconut, the kind you get as a snack box at the supermarket and I had about two thirds of a box left.
- Grate the coconut into a bowl.
- Add one egg.
- Add one teaspoon full of cinnamon.
- Drizzle in some honey (add for your own sweet tooth needs!) This honey was purchased on my trip to India and used for breakfast on top of ottappam rice pancakes or over a few idli’s which are kind of dumpling things both made from fermented rice, lentils and fenugreek. I will endeavour to make them at a latter date. I have to add that my breakfasts like this were to the horror of the locals sitting around me one should be having some tasty curry sauce and coconut chutney with them not honey, and I did just that as many times as having honey. Anyway some extra honey came home with me too.
5. Add three tablespoons of corn flour a pinch of salt and enough milk to make a batter. It should be kind of like the consistency of double cream.
6. Gently heat a little coconut oil in a frying pan until the batter sizzles when you pop a drop in. No coconut oil? Any other mild flavoured oil will do.
7. Let them cook through until the batter has just about set all the way through then flip them over and brown up the other side.
8. Enjoy while still warm with a huge mug of tea……well if you’re me anyway.