Sri Lankan Pancakes: A Sweet Coconut Delight

 Sri Lankan Pani Pol Pancakes

Sri Lankan cuisine is a rich tapestry woven with diverse flavors, and among its cherished delights is the Pani Pol Pancake. This traditional treat features delicate crepes enveloping a luscious filling of sweetened coconut, jaggery, and aromatic spices, offering a harmonious blend of textures and tastes. They make a perfect tea-time treat or a delightful breakfast option!

Preparation Time:

30 min

Difficulty:

Intermediate

Ingredients:
For the Pancakes:

• 1 cup all-purpose flour
• 1 cup coconut milk (or regular milk)
• 1/2 cup water
• 1 egg
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp turmeric powder (for color)
• 1/2 tsp vanilla extract
• Butter or oil (for frying)

For the Coconut Filling (Pani Pol):

• 1 1/2 cups grated coconut (fresh or desiccated)
• 1/2 cup jaggery (grated) or brown sugar
• 1/2 tsp cardamom powder
• 1/4 tsp salt
• 1/4 cup water
• 1/2 tsp vanilla extract

Instructions:

Step 1: Prepare the Coconut Filling

• In a pan over medium heat, add jaggery and water. Stir until it melts completely.

• Add grated coconut, cardamom powder, and salt. Mix well and cook for about 3–4 minutes until the mixture thickens.

• Stir in vanilla extract and remove from heat. Let the filling cool.

Step 2: Make the Pancake Batter

• In a mixing bowl, whisk together flour, turmeric powder, sugar, and salt.

• Add egg, coconut milk, water, and vanilla extract. Whisk until smooth and lump-free.

• Let the batter rest for 10–15 minutes for better texture.

Step 3: Cook the Pancakes

• Heat a non-stick pan over medium heat and lightly grease with butter or oil.

• Pour a ladleful of batter into the pan and swirl to spread evenly.

• Cook for about 1–2 minutes until the edges lift slightly. Flip and cook for another 30 seconds.

• Repeat until all pancakes are cooked.

Step 4: Assemble the Pancakes

• Place a spoonful of the coconut filling in the center of each pancake.

• Fold in the sides and roll tightly like a spring roll.

• Serve warm and enjoy!

Serving Suggestions:

• Best served warm with a cup of Sri Lankan milk tea.
• Can be stored in an airtight container for up to 2 days.

Tips for Perfect Pani Pol Pancakes:

• Batter Consistency: Aim for a smooth, pourable batter that coats the back of a spoon. If it's too thick, add a little more coconut milk; if too thin, incorporate a touch more flour.
• Cooking the Crepes: Utilize a non-stick pan over medium heat. Lightly grease the pan before each crepe to ensure easy flipping and prevent sticking.
• Filling Preparation: When cooking the coconut filling, maintain a low to medium heat and stir continuously to prevent burning. The mixture should be moist but not overly wet.
• Rolling Technique: Place the filling slightly off-center on the crepe. Fold in the sides first, then roll tightly to secure the filling, similar to assembling a spring roll.

We invite you to bring a piece of Sri Lankan tradition into your kitchen by trying this Pani Pol Pancake recipe. Experience the delightful fusion of flavors and textures that have made this dish a beloved favorite. After indulging, we'd love to hear about your culinary journey. Please share your experiences and any personal twists you've added to the recipe.