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Pancakes with coconut filling
1 serving
Make the dough: rub the sifted flour with eggs, food dye and vanilla essence, add water and peanut butter (can be replaced with olive or refined sunflower) and knead the liquid dough by hand or in a food processor. Put it in portions in a small oil-greased pan and bake 12-16 pancakes. Pile the ready-made pancakes on a plate and, while the rest are baking, put in a warm place. Fill the baked pancakes with coconut filling (1 tablespoon per pancake), wrap and immediately serve.
Make the dough: rub the sifted flour with eggs, food dye and vanilla essence, add water and peanut butter (can be replaced with olive or refined sunflower) and knead the liquid dough by hand or in a food processor. Put it in portions in a small oil-greased pan and bake 12-16 pancakes. Pile the ready-made pancakes on a plate and, while the rest are baking, put in a warm place. Fill the baked pancakes with coconut filling (1 tablespoon per pancake), wrap and immediately serve.
vanilla - 2-3 g, wheat flour - 1.5 cups, peanut oil - 3 tbsp. spoons, eggs - 2 pcs., water - 2 cups, vegetable oil to taste, food paint - 2 g
