Here is a recipe for sweet thin tender coconut leaflets, which have an unusual appearance and amazing aroma.
Recipe content:
- Interesting about coconut
- Ingredients
- Step by step cooking
- Video recipe
Nalistniki in Russian cuisine, from time immemorial, were invariably famous and occupied one of the places of honor in the national cuisine. In ancient times, patches were considered ritual dishes. Then our ancestors baked them as sacrificial bread, which they presented to the god of fertility and cattle breeding. Since it was the round, ruddy-colored patina that was considered a symbol of health, prosperity and a good harvest. After many centuries, pancakes have also not lost their relevance and popularity. They are still revered as one of the main culinary dishes in the collection of recipes of many housewives, continuing to delight with their amazing taste and aroma.
Interesting about coconut
The opinions of all scientists agree on the benefits of coconut flakes. Since due to the dietary fiber that it contains, it is able to perfectly cleanse the intestines from toxins and harmful toxins. And the chemical composition of the product once again confirms its benefits. Coconut is rich in many macro and microelements, nutrients and vitamins, which together have only a positive effect on the human body. Lauric acid, which is part of coconut, normalizes cholesterol in the blood, from which, when consumed, the risk of cardiovascular diseases is significantly reduced.
- Caloric content per 100 g - 201 kcal.
- Servings - 20
- Cooking time - 30 minutes
Ingredients:
- Wheat flour - 1 glass
- Milk - 2-2, 5 glasses
- Egg - 1 pc.
- Refined vegetable oil - 2 tablespoons
- Sugar to taste
- Salt - a pinch
- Coconut flakes - 2-3 tablespoons
Making coconut cakes
1. Put the flour in a bowl for kneading the dough, if you wish, you can additionally sift it through a sieve, then it will be enriched with oxygen, which will make the patches more tender.
2. Add sugar, a pinch of salt to the flour and beat in an egg.
3. Pour in refined vegetable oil and milk at room temperature. Therefore, before preparing pancakes, remove it from the refrigerator in advance or slightly heat it on the stove.
4. Knead the dough well until smooth, so that it looks like very thin sour cream.
5. Place the pan on the stove and heat well. Before frying the first pancake, brush the pan with butter. Then take a portion of the dough with a ladle and pour it into the pan, which you rotate in all directions so that the dough is evenly distributed over it. Do not return the pan directly to the stove, because while the dough is still liquid, sprinkle it with coconut. Some housewives add coconut flakes directly to the dough. You can do that. But in my case, you can independently adjust the amount of coconut flakes on each pancake. Fry the leaflets on both sides until sunny. Moreover, on the second side, the pancakes will be fried for a much shorter amount of time. These cakes are served with tea or fruit jams and preserves.
See also a video recipe on how to cook pancakes in coconut milk with bananas in lemon sauce.
