Cape Malay recipes/ Desserts/ Ramadhan recipes

Cape Malay Pancakes with coconut or berries

Pancakes with fresh berries

As a child I loved the tender thin Cape Malay pancakes or crepes that were curled into tubes and wrapped around cardamom and cinnamon scented sweetened coconut. As a teenager I loved them with macerated fresh berries.

I learned to make pancakes from my father’s eldest sister Fatima, may ALLAH have mercy on them both and grant them the highest paradise. These are still one of my favorite Ramadhan treats, although my aunt’s recipe is long lost.

During my childhood I spent many an afternoon at Tietie’s house (that’s what we called her). She would ask me about my day and we would go into the kitchen and make stuff. Sometimes breakfast or a snack with tea while she listened to my chatter, or sometimes she would let me help her make things from scratch.

My favorite were her Cape Malay pancakes. She was incredibly patient with me and always took her time to explain what she was doing and why she was doing it.

Pancakes

Pancakes with sweetened coconut

I have tried many pancake recipes in the past and they all left something to be desired. Some were too thick, some too chewy and others too tough. I finally found the perfect recipe in one of my mother’s Two in One Cookery collection publications from 1994.

These are soft thin pancakes that are lovely eaten hot or at room temperature, immediately or the next day and are suitable for breakfast, iftar or dessert. The pancakes may also be filled with berry compote or macerated fresh berries or caramel and sliced bananas.

Pancakes - Crepes

Pancakes with macerated berries

They are so easy to make you will be wondering how something so simple can taste so delicious. My best tip is to let the batter rest overnight if you can, a few hours will be adequate too. It gives a wonderfully tender end result and few or no accidental breakages.

Pancakes - Crepes

Coconut pancakes

Pancakes - Crepes

Pancakes selection

If you have missed some of the other easy sweet and savory snack recipes why not try the Flapjacks, Boeber or Daltjies.

Pancakes - Crepes

Cape Malay Pancakes with coconut or berries

Course: Breakfast, Dessert
Cuisine: Cape Malay
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 272 kcal
Author: Razena Schroeder
Tender pancakes or crepes that are wrapped around cardamom and cinnamon scented sweetened coconut or macerated fresh berries.
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Ingredients

Pancake batter

  • 100 grams cake flour approximately 187 ml or 3/4 cup
  • 15 ml fine granulated sugar
  • 1 ml salt pinch of salt
  • 125 ml milk approximately 1/2 cup
  • 150 ml water approximately 3/5 cup
  • 2 eggs large
  • 5 ml vanilla extract approximately 1 teaspoon
  • 15 ml vegetable oil or melted butter approximately 1 tablespoon
  • 30 ml vegetable oil to grease the pan

Coconut filling

  • 75 grams fine dessicated coconut approximately 250 ml or 1 cup
  • 250 ml water approximately 1 cup
  • 2 pieces stick cinnamon small
  • 2 pods cardamom bruised
  • 155 grams fine granulated sugar approximately 187 ml or 3/4 cup
  • 10 ml butter approximately 2 teaspoons

Instructions

How to make the pancake batter

  1. Sift the flour, sugar and salt into a large bowl.
  2. In a jug whisk the eggs, milk and water until combined, about 2 mins.

  3. Make a well in the center of the dry ingredients and add half the liquid slowly, stirring continuously with a whisk or wooden spoon to ensure there are no lumps.

  4. Whisk for 5 minutes until the batter is shiny and smooth.
  5. Add the rest of the liquid and continue whisking until the batter has the consistency of pouring cream.
  6. Whisk in the melted butter or vegetable oil until combined.
  7. Cover the batter and leave on the counter for 30 minutes to rest. You can also rest the batter in the refrigerator overnight.

How to make the coconut filling

  1. Simmer all the ingredients except the butter together until the coconut is soft and the water has mostly evaporated. This takes approximately 30 minutes on a medium low heat.
  2. Add the butter and stir until the butter becomes amalgamated with the coconut mixture.
  3. Test the coconut filling to check if it is soft then remove from the heat and leave to cool.

How to cook the pancakes

  1. Use a low sided crepe pan or frying pan to cook the pancakes.
  2. Put the pan on a medium heat and brush a thin film of oil onto the base of the pan.
  3. Add one ladle of batter to the centre of the pan and tilt and swirl the pan until the batter covers the base completely. Fill over any holes.

  4. After 1 minute check to see if the pancake is cooked. It will loosen and slide and you can lift it from the base with a thin spatula to flip it over.
  5. Cook for no more than 20 seconds on the second side.

Assembly

  1. Fill the bottom half of a pancake with the coconut filling and fold in the sides, then roll up. Take care not to tear the thin crepe.
    Pancakes - Crepes
  2. If you don't like cooked coconut, then serve with fresh macerated berries or berry compote.
    Pancakes - Crepes

Recipe Notes

If using, always make the coconut filling while the batter is resting so that it is ready when the pancakes are cooked.

Do not overmix the batter as it will make the finished pancakes tough and chewy.

 

Nutrition Facts
Cape Malay Pancakes with coconut or berries
Amount Per Serving (75 g)
Calories 272 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Cholesterol 49mg 16%
Sodium 99mg 4%
Potassium 99mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 22g
Protein 4g 8%
Vitamin A 3.3%
Vitamin C 0.2%
Calcium 3.1%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

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This was first published on 22/06/2015 has since and been updated.

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36 Comments

  • Reply
    Irena - One Point of View
    April 13, 2018 at 11:41 pm

    Is there anybody who doesn’t love pancakes?:-) We usually eat it with Nutella, cream cheese or jam, but I never tried it with coconut. My kids love coconut, so this is going on the menu for sure.

    • Reply
      Razena Schroeder
      April 14, 2018 at 6:39 pm

      Growing up we only had these with coconut, although one of our neighbors always made them with jam. They are great either way!

  • Reply
    My Teen Guide
    April 13, 2018 at 4:44 am

    This would be perfect for a lazy Saturday breakfast. My family is the “grab and go” kind of people in the mornings, but it is very different during weekends when we can sit, relax and enjoy a good, hearty breakfast. I will be making this on Saturday for my family.

    • Reply
      Razena Schroeder
      April 14, 2018 at 6:39 pm

      I’m the grab and go breakfast type too so these are usually left for evenings or weekends.

  • Reply
    London Mumma
    April 12, 2018 at 10:59 pm

    I am a sucker for pancakes, especially ones topped with coconut. This is my daughter and I’s favourite weekend breakfast treat.

    • Reply
      Razena Schroeder
      April 12, 2018 at 11:20 pm

      I find it is useful to keep cooked coconut in the fridge for whenever I have a craving because 🙂

  • Reply
    fashionandstylepolice
    April 12, 2018 at 3:37 pm

    What a yummy recipe. I like the sound of it. We are pancake lovers in our house, so we will definitely be eating this if we could.

  • Reply
    Amanda | Sushi and Gelato
    April 11, 2018 at 5:31 pm

    Yum! Yum! Yum! I love crepes and my husband makes them often at home. Usually we fill them with nutella, but I need to try this coconut filling. I recently bought cardamom (for the first time) and have been trying to think of something to use it in…this is perfect. I love your storytelling throughout this article both in your words and fantastic pictures.

    • Reply
      Razena Schroeder
      April 11, 2018 at 7:23 pm

      Thank you Amanda, you are too kind! We use cardamom often in our baked goods and I love the warm aromatic citrus notes. It has always been one of my favorite spices, except when accidentally biting on the seeds, hence I prefer to remove the seeds or use it ground up.

  • Reply
    nammi
    May 21, 2017 at 8:00 pm

    Yummm … my boys loves pancakes or even crepes this looks delicious love the filling.yumm

    • Reply
      Razena Schroeder
      May 21, 2017 at 11:14 pm

      They are so versatile… breakfast or dessert or even a main meal with savoury filling.

  • Reply
    Mandee Pogue
    June 15, 2016 at 5:42 pm

    I have never tried to make crepes, but your stunning photos and easy recipe inspired me this morning! Thanks!

    • Reply
      Razena Schroeder
      June 16, 2016 at 9:14 am

      That is great to hear. Please let me know what you think when you make it 🙂

  • Reply
    Laura | Wandercooks
    June 15, 2016 at 5:54 am

    These pancakes look wonderful, I especially love the sound of the coconut filling and topping with berries. Delish! Thanks for the tip about letting the batter rest. Pancakes are normally a spontaneous decision on a Sunday morning for us haha, but these are definitely worth planning for and making the batter ahead of time.

    • Reply
      Razena Schroeder
      June 15, 2016 at 12:17 pm

      Thank you Laura 🙂 The coconut filling is a family favorite… heck not just my family but probably every Malay family in Cape Town. The batter is so easy to make it wont take you more than 10 minutes to get everything out, mix and put away for the night.

  • Reply
    Marisa Franca @ All Our Way
    June 15, 2016 at 12:15 am

    Your pancakes or crepes are absolutely beautiful. They have the lightness that would be perfect as a breakfast or dessert. Crepes Suzette, anyone?? Thank you for sharing.

    • Reply
      Razena Schroeder
      June 15, 2016 at 12:15 pm

      You are too kind Marisa, thank you 🙂 Now you have me thinking of Crepe Suzette 🙁

  • Reply
    Dannii @ Hungry Healthy Happy
    June 14, 2016 at 5:37 pm

    These look like some perfect pancakes. We have pancakes every sunday and always try to have a different topping with them each time.

    • Reply
      Razena Schroeder
      June 15, 2016 at 12:14 pm

      Thank you 🙂 I find that I grow bored very easily having the same thing over and over again, so mixing it up is the best thing!

  • Reply
    Jehan
    June 14, 2016 at 1:28 pm

    Love these pancakes, perfect for teatime. I have to try these as mine usually are a bit thick.

    • Reply
      Razena Schroeder
      June 14, 2016 at 2:31 pm

      More often than not the batter does thicken the longer it rests, but then just add a tablespoon of water to thin it down. These ones are good though without adding any extra water 🙂

  • Reply
    Tasneem
    June 14, 2016 at 10:00 am

    These look really wonderful and light Razena. I ain’t a big pancake fan but I am so sure my son is going to love these for his breakfast and in his school tiffin box.

    • Reply
      Razena Schroeder
      June 14, 2016 at 10:41 am

      They are very light and melt in the mouth; very different to the ones I tasted in Paris many years ago… those were just too tough and chewy. Kids love these especially if its rolled up 🙂

  • Reply
    Shailaja
    June 14, 2016 at 9:18 am

    These pancakes look delicious!!

  • Reply
    Rafeeda@The Big Sweet Tooth
    June 14, 2016 at 9:04 am

    These pancakes look so good! Nice and fluffy… resting the batter overnight sounds like a good idea…

    • Reply
      Razena Schroeder
      June 14, 2016 at 10:39 am

      Thanks Rafeeda. The batter can be used after a minimum resting time of 30 minutes and still have perfectly good pancakes. I find though that an overnight resting makes it so much more tender and at the same time less likely to tear when flipping 🙂

  • Reply
    Nammi
    June 14, 2016 at 7:55 am

    oh my that looks yummm, and those gorgeouse berries over here berries are pretty expensive.

    • Reply
      Razena Schroeder
      June 14, 2016 at 10:38 am

      I think berries are expensive wherever its not a locally grown crop, including here. Sometimes though it is ok to treat oneself 🙂

  • Reply
    Molly Kumar
    June 14, 2016 at 2:20 am

    This looks GORGEOUS Razena ! We make something similar but with a different flour base. I can so taste that coconut cardamom filling – yum!

    • Reply
      Razena Schroeder
      June 14, 2016 at 10:36 am

      You are too kind Molly. As a child I only ate it with the coconut filling and refused anything else… Now I love it with berries for breakfast too 🙂

  • Reply
    Shazia
    June 13, 2016 at 2:16 pm

    Woow that’s awesome Razeena!??Wanna try it!

    • Reply
      Razena Schroeder
      June 13, 2016 at 2:27 pm

      It is the most tender pancakes or crepes I’ve come across. I hope you like it too 🙂

      • Reply
        ewuzie
        April 16, 2018 at 11:22 pm

        sumptuous and splendid this photos are amazing, i love pancakes especially tasty ones like this i wish i had one in front of me now i love the article keep it up Ranzena.

        • Reply
          Razena Schroeder
          April 16, 2018 at 11:32 pm

          Thank you for your generous words. I must confess, I love these pancakes and can eat them for dinner with a big bowl of lamb and vegetable soup.

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