Sprite Pancakes with Coconut Custard – Easy Indian Recipe

Last Updated on 4 months by Neha Deshmukh

Sprite Pancakes with Coconut Custard – Easy Indian Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a recipe that’s a little bit different, a little bit special, and totally delicious. Well, buckle up, because these Sprite Pancakes with Coconut Custard are exactly that! I stumbled upon a version of this while chatting with a friend who grew up in Kerala, and I’ve been tweaking it ever since to get it just right. It’s a delightful blend of textures and flavors – fluffy pancakes with a creamy, sweet custard center. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These aren’t your average pancakes. The addition of Sprite gives them a unique lightness and subtle sweetness. The creamy coconut custard filling is the star, though – it’s rich, comforting, and perfectly complements the pancake. Plus, they’re surprisingly fun to make! They’re a real conversation starter and a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ?? cup rice flour
• 1 tablespoon desiccated coconut
• ?? tablespoon raw rice
• 1 cup coconut milk
• ?? cup water
• ?? cup Sprite
• ?? teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons canola oil (plus extra for greasing the pan)
• 1 cup thick coconut cream
• 1 ?? tablespoon tapioca flour
• ?? teaspoon salt
• 2 tablespoons sugar
• ?? cup chopped green onions and carrot

Ingredient Notes

Let’s talk ingredients! Using raw rice adds a wonderful texture to the pancakes – it helps create that slightly chewy, delightful bite. Don’t skip the desiccated coconut either; it infuses the batter with a lovely coconut aroma.

Tapioca flour is key for the custard. It gives it that perfect, silky smooth consistency. If you can’t find it, cornstarch can work in a pinch, but the texture won’t be quite the same.

And now for the fun part – Sprite! Yes, you read that right. It adds a subtle fizz and sweetness that makes these pancakes extra special. It’s a little unconventional, but trust me on this one.

Coconut cream is used extensively in South Indian cuisine, and the thicker the better for that luscious custard. Regional variations of pancakes are huge in India – from the fluffy appam to the savory dosa, there’s a pancake for every occasion. The use of coconut cream is particularly common in coastal regions like Kerala and Goa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice and desiccated coconut into a fine powder. A coffee grinder or a small blender works great for this.
2. In a large bowl, combine the ground rice-coconut mixture with the rice flour, coconut milk, salt, sugar, and water. Whisk it all together until you have a smooth, thin batter.
3. Just before you’re ready to cook, gently mix in the Sprite. Don’t add it too early, or you’ll lose the fizz!
4. Now, let’s make the custard. In a separate bowl, combine the thick coconut cream, tapioca flour, salt, and sugar. If your coconut cream is very thick, you can gently heat it over low heat to help the tapioca flour dissolve, but don’t boil it! Just set it aside.
5. Heat your Ebelskiver or Khanom Krok pan over low heat. Grease it well with canola oil. This is important to prevent sticking!
6. Pour the outer layer batter into the indentations of the pan, filling them about ¾ full. Cook for 2-3 minutes, or until the edges start to set.
7. Now for the fun part! Add a spoonful of the coconut custard into the center of each pancake.
8. Sprinkle the top with chopped green onions and carrots.
9. Cover the pan and cook for another 20-25 minutes, or until the custard is set and the pancakes are golden brown.
10. Serve warm, ideally in banana leaf boats for an authentic touch!

Expert Tips

• Don’t overcrowd the pan. Work in batches to ensure even cooking.
• Keep the heat low and slow. This prevents the pancakes from burning before the custard sets.
• A toothpick inserted into the custard should come out clean when it’s ready.
• If you don’t have an Ebelskiver pan, don’t worry! See the FAQ section for alternatives.

Variations

My family loves to experiment with these. My sister adds a pinch of cardamom to the custard for a warm, fragrant flavor. My friend, Priya, likes to sprinkle a little chili flakes into the custard for a subtle kick – it’s surprisingly good! You could also add a bit of grated ginger to the batter for extra zing.

Vegan Adaptation

Want to make these vegan? Simply substitute the coconut milk and coconut cream with plant-based alternatives. Make sure your Sprite is vegan-friendly (most are, but it’s always good to check!).

Gluten-Free Notes (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your Sprite is gluten-free as well.

Spice Level (Mild – can be adjusted with chili flakes in custard)

These pancakes are generally mild in spice. However, you can easily add a pinch of chili flakes to the custard for a little heat.

Festival Adaptations (Onam, Pongal – as a sweet treat)

These pancakes would be a delightful addition to festive spreads like Onam or Pongal. They offer a sweet and unique treat alongside the traditional savory dishes.

Serving Suggestions

These are fantastic on their own, but a dollop of fresh fruit or a drizzle of honey would take them to the next level. Serving them in banana leaf boats adds a beautiful, authentic touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They’re best enjoyed fresh, though!

FAQs

What is the best type of coconut milk to use for this recipe?

Full-fat coconut milk is best! It gives the batter and custard a richer flavor and creamier texture.

Can I make the batter ahead of time?

You can make the batter a few hours ahead of time, but don’t add the Sprite until just before cooking.

What can I substitute for Sprite if I don’t have any?

Lemon-lime soda is the closest substitute. You could also use a tablespoon of lemon juice and a teaspoon of sugar mixed with water.

How do I know when the custard is set?

The custard should be firm to the touch and a toothpick inserted into the center should come out clean.

Is it possible to make these pancakes without an Ebelskiver or Khanom Krok pan?

Yes! You can use a mini muffin tin, but the shape will be different. You can also try making them in a regular frying pan, flipping them carefully to ensure even cooking.

What is the significance of serving these in banana leaf boats?

Serving food on banana leaves is a traditional practice in South India. It’s believed to impart a subtle flavor to the food and adds a beautiful, natural presentation.