Instructions: Sift flour and salt together into a mixing bowl. Whisk in egg and half of the milk to make a smooth, thick batter. Set batter aside in a cool place for 30 minutes, then stir in enough of the remaining milk to make the batter the consistency of single (light) cream. Heat a 6-inch frying pan, brush with a little oil and pour in 2 - 3 tablespoons batter, tipping pan to coat base. Cook over a medium to high heat for 1 - 2 minutes, until browned, then flip pancake over with a palette knife and cook other side for about 30 seconds, until browned. Turn pancakes onto a plate and make 7 more pancakes in the same way, stacking them on a plate as they are ready. In a small bowl, mix together sugar, 3 2/3 cups coconut, ginger and aniseed. Spread a spoonful of mixture on each pancake and fold into quarters. Cover and chill for about 30 minutes. Decorate with remaining coconut sprinkled over tops and serve cold with yogurt. Serves 4

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