Complexity:  Easy


  • 1 egg, lightly beaten
  • 1 tbsp sugar
  • 3 tbsp oil
  • 1 cup milk
  • 2 tbsp coconut milk powder
  • 3 – 4 dasheen leaves (just leaves, chopped)
  • 2 pimento peppers, seeded and diced
  • 1½ cups flour
  • ¼ tsp salt
  • 3 tsp baking powder


  1. Saute the callaloo leaves and pimento peppers in a little oil over medium heat until cooked through. Season with a little salt and pepper. Remove and let cool.
  2. Place the egg in a bowl. Add the sugar and oil, whisking to incorporate. Mix the coconut powder into the milk. Add the milk to the egg mixture and mix well. Stir in the callaloo mixture.
  3. Sift together the flour, salt and baking powder. Add the flour in two parts to the wet ingredients and mix just until everything is incorporated.
  4. Heat approximately 2 tbsp oil in a frying pan over medium heat.  Drop 2 – 3 spoonfuls of batter into the pan, depending on the size of the pan.
  5. After a short while, bubbles will appear on the surface of the pancake. Turn over on the other side and finish cooking. Remove from pan.
  6. Repeat with remaining batter and serve warm.