Take the scrapped beetroot and squeeze out to extract juices.
Reserve the beetroot juice.
In a big mixing bowl add all purpose flour, baking powder and sugar.
Mix well to combine.
Add coconut milk, beetroot juice and 1 beaten egg. You can substitute egg with 1 tablespoon of yoghurt.
Mix well to incorporate everything well. Add water if necessary.
The consistency of the batter should be little thin(like dosa batter).
Keep aside for 15 minutes.
In the meantime make the stuffing.
In a pan heat scrapped coconut and saute for 2-3 minutes.
Add condensed milk and cook for a minute.
Add white chocolate. Stir and cook until chocolate melts.
Remove from heat. Stuffing is ready.
Now at the time of making the pancakes add fruit salt or eno to the batter and mix well.
Heat a small non stick pan.
Grease the pan with little butter. Keep flame on low.
Place 1 tablespoon of batter at a time to the pan.
Add 1 teaspoon of stuffing at the centre of the pancake.
Cover the stuffing with 1/2 tablespoon of more batter.
Be careful to cover the stuffing. Slowly pour batter over the stuffing. Pour just enough to cover the stuffing.
Cook in low heat for a minute.
Flip the pancake when it is about to set.
Cook for few seconds. Don't overcook otherwise the pancake will change colour. Add little butter if necessary.
Remove from heat and repeat the process to make all the pancakes.
One pancake cooks completely within 1and 1/2 minutes only.
