Shaahidha dhatha's Spiced Coconut Pancakes

Shahidha Dhatha is the wife of my dad's cousin, who recently stayed with us . She came over to Male city for medical treatment and  I discovered she loved cooking and was always up to something in my mum's kitchen.  The last time she stayed she even brought her very special frying pan with tiny little pancake holes on a regular frying pan so the pancakes she makes end up in perfect little circles ( I later found out they are called blini pans for making those  little Russian pancakes.)

She made two kinds of pancakes using this pancake frying pan, a savory one and a sweet one.  It's okay if you dont have one, either use a mini frying pan or just a regular frying pan, preferably non-stick.

Recipe: Shahidha dhatha's Spiced Coconut Pancakes

Makes about 12- 15, depending on how big or small you like your pancakes.

1 cup flour
1/2 cup or 3/4 cup  ( if you like it  extra sweet) sugar
3 eggs
1 tsp baking powder
1 level teaspoon freshly ground cardamon ( kaafooru tholhi)
1/2 tsp freshly ground cinnaman ( fonithoshi)
1/2 cup coconut milk ( use either fresh thick milk, or  packed coconut milk or mix 3 teaspoonsful  powdered maggie coconut milk in 1/2 cup water)

Beat eggs, set aside

Sift flour, baking powder, and spices into a bowl. Mix in sugar and make a well in the centre.

Into the well you made, add the eggs and coconut milk and using a whisk beat well till lump free and well mixed.

Take a small or those mini nonstick frying pan, heat up and melt a tiny bit of butter. Add a ladle of batter and cook over medium heat till little air bubbles appear on top.

Flip and cook the other side for a few seconds. Remove and cook the rest. No need to add butter each time, add a bit of butter if it starts to stick.

Serve warm or cold as it is or drizzle with honey and have for breakfast or brunch.