Make the pancake filling

• Pour the coconut milk into a saucepan, and gently warm up. Once it starts to bubble, turn the heat down and then add the desiccated coconut. Stir and let the coconut milk absorb into the coconut. Take off the heat, and set aside.
• In second saucepan add the shaved jaggery, the treacle, the spices and the water. Heat gently and allow to the mixture to warm through. You want the jaggery to dissolve to become a dark, thickened syrup. Then scoop out the spices.
• Tip in the coconut that has been sitting aside patiently. Stir into the syrup and let it warm through. Take off the heat. The sugar will soak into the coconut. Have a taste, and try not to eat it all at once, however tempting.

To make the pancakes

1. Sift the flour into a bowl
2. Add the salt, sugar and turmeric, then make a well, break in the eggs followed by the vanilla essence. Whisk to a smooth batter, making sure you break up any lumps. You want your batter to coat the back of a spoon. Too thick add a more coconut milk, too thin, add a little more flour.
3. Heat a small blob of coconut oil in a pancake pan or large solid based frying pan.
4. Take a small spoonful of batter to test the heat, it should cook easily to a golden hued pancake. 
5. Take a large serving spoon and drop the batter into the pan. Let it cook for two to three minutes, using a pallet knife flip on to the other side and cook. 
6. Once cooked, pop your pancakes on to a plate, and when they are all done, you’ll be ready to add the filling.

Assembling the pancakes

1. Take a pancake and place a generous tablespoon of filling along the length of the pancake. Pull up the sides of the pancakes to obediently wrap around the filling.
2. Three pancakes is ample per person.
3. Feel free to anoint with more kitul treacle.