Pol pani pancakes

Pol pani pancakes

By
From
Sri Lankan Flavours
Makes
14
Photographer
Craig Wood

This is one of my favourite sweets. My mother used to make pol pani pancakes for afternoon tea. We would come home from school, have lunch and snooze. Then we would wake up about 4 p.m. and mum would produce pol pani pancakes and warm tea. I use a ladle to make pancakes so I always know how much batter I am pouring into the pan. If you don’t have a ladle, put the mixture into a jug and then pour enough for a pancake into the pan.

Ingredients

Quantity Ingredient
1 egg
135g plain flour
pinch salt
pinch ground turmeric
2 tablespoons melted butter
2 1/2 cups milk
or 2 1/2 cups unsweetened coconut milk
Pol pani filling, to serve

Method

  1. Lightly beat egg and milk together in a bowl.
  2. Put flour and dry ingredients in another bowl, make a well and pour milk and egg into it. Mix to make a batter. Add melted butter and mix well. Cover with plastic wrap and leave in the fridge for about 20 minutes.
  3. Stir well before using. If the batter is too thick, add a little milk and stir through.
  4. Grease a small pan, then warm pan on medium heat. Stir batter and pour about 3–4 tablespoons of batter into the pan. Swirl pan around so pancake covers the base of the pan, making a circle about the size of a saucer. Cook for 30 seconds–1 minute, depending on how thick the batter is.
  5. Flip with a spatula, cook the other side until it is brown and remove from pan. Dust pancakes with sugar as you stack them so they don’t stick. Serve with filling.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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