Growing up, most sweets at home was made with coconut, jaggery and cardamom mixture. The heady aroma wafting through the house was a sign of things to come. I remember this mixture being ready and on the stove, still warm, waiting to be filled in rice paste lined turmeric leaves and then to be steamed. Obviously it was a long wait and all I wanted was a spoon of the sweet mixture. I’d eat a few spoonfuls and wait for the rest of the process to be finished. Making that sweet myself seemed like a task I’d take on another time and so I made something that’d have the same coconut and jaggery mixture. Pancakes. To compliment them, I made a caramel sauce with jaggery and ginger. I’m pleased to inform you that these are officially my favourite pancakes.