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Ingredients:
For the Pancake Batter:
- All-purpose flour - 1 cup
- Eggs - 2
- Coconut milk - 1 cup (or regular milk)
- Water - ½ cup
- Sugar - 1 tbsp
- Salt - a pinch
- Turmeric powder - a pinch (optional, for a light yellow color)
- Oil or butter - for greasing the pan
For the Coconut Filling (Pani Pol):
- Grated coconut - 1½ cups (fresh or frozen, thawed)
- Jaggery (kithul jaggery preferred) - ¾ cup (grated or finely chopped)
- Cardamom powder - ½ tsp
- Clove powder - a pinch (optional)
- Vanilla extract - ½ tsp (optional)
Instructions:
Step 1: Make the Coconut Filling (Pani Pol)
- Heat a pan over medium heat and add the grated jaggery.
- Allow the jaggery to melt gently, stirring occasionally.
- Once melted, add the grated coconut and mix well.
- Add cardamom powder, clove powder (if using), and vanilla extract. Stir until well combined.
- Cook for 2–3 minutes until the mixture thickens slightly. Remove from heat and let it cool.
Step 2: Make the Pancakes
- In a mixing bowl, whisk together the flour, eggs, sugar, salt, and turmeric powder (if using).
- Gradually add coconut milk and water, whisking continuously to form a smooth, lump-free batter with a thin consistency (similar to crepe batter).
- Heat a non-stick pan or skillet over medium heat and lightly grease it with oil or butter.
- Pour a ladleful of batter onto the pan and swirl it around to form a thin, even layer.
- Cook for 1–2 minutes until the edges start to lift, then flip the pancake and cook for another 30 seconds.
- Remove the pancake and repeat with the remaining batter.
Step 3: Assemble the Pancakes
- Place a pancake on a flat surface and add 1–2 tablespoons of the coconut filling to the center.
- Spread the filling slightly and roll the pancake tightly into a cylinder.
- Repeat with the remaining pancakes and filling.
Serve:
- Serve warm or at room temperature as a snack, dessert, or breakfast treat.
- Pair with a cup of Ceylon tea for a true Sri Lankan experience!
Enjoy your soft, sweet Sri Lankan pancakes! 🥥✨