Pani Pol Pancakes
Equipment
- blender
Ingredients
For filling
- 1½ cups desiccated coconut
- ¾ cup coconut milk
- ¾ cup grated jaggery
- pinch salt
- ¼ cup water
- ¼ tsp ground cardamom
- 1 tsp cinnamon
- 1 tsp vanilla
For pancakes
- 1⅔ cups flour
- 2 cups coconut milk
- ¼ cup oil
- ½ tsp salt
- 2 Tbsp sugar
- 4 eggs
- 1 tsp vanilla
- ½ tsp baking powder
- ¼ tsp turmeric
Instructions
Make the filling
- Add the coconut milk into a saucepan and heat until it's simmering (not boiling). When it starts to simmer, add the desiccated coconut and stir to combine.
- Remove from the heat and allow the coconut to cool down. This also allows the desiccated coconut to completely absorb the milk. Store the coconut in a bowl, cover and set aside until needed.
- Combine the jaggery, salt, water, cardamom and cinnamon in a saucepan, and heat over medium heat while stirring occasionally until the jaggery has melted completely.
- Bring the sugar syrup to a boil. Add the coconut to the sugar syrup and mix well.
- The coconut sugar mix will be runny, with extra moisture. Cook the mix over medium heat, until the sugar syrup is absorbed by the coconut and you have a sticky coconut mix.
- Let the mix cool down to room temperature, while you make the crepes.
Make pancake batter
- Place all pancake ingredients in a blender. Start with the liquid ingredients, and then add the dry ingredients.
- Blend until you have a smooth crepe batter. Let the crepe batter sit at room temperature, covered, for about 15-30 minutes to rest.
Make pancakes
- Heat a 6 inch or 8 inch non-stick pan over medium-high heat. Brush some oil on the surface of the pan when it’s hot.
- Pour ¼ cup of the batter into the hot pan, while swirling, to evenly coat the surface of the pan. The batter will create bubbles on the surface if it's hot enough (this is characteristic of Sri Lankan crepes, but it's optional). Cover any big holes with some loose batter.
- Cook for about 30 seconds, until the edges turn golden brown in color.
- Loosen the crepe and flip it over, and cook for a further 15-30 seconds.
- Both sides should be golden to dark golden brown in color.
- Flip the crepes over on to a plate and stack them on top of each other until you have cooked all the crepes.
- Once all the crepes are cooked, cover the stack with a clean cloth and let it cool.
Assemble
- Spread about 2 tbsp (or less, a little goes a long way) of the coconut filling in the center of each cooled crepe. Fold one end over the filling. Fold the edges in and roll up the crepe roll to form a log/roll - similar to how spring rolls are rolled up.
- Place the crepes on a plate, with the seam side down. Repeat with all the crepes.
- Cover the crepes with a cloth or plastic wrap until needed.
- Eat them plain, or with a cup of tea. Enjoy!
Notes
Recipe inspired by The Flavor Bender