Coconut pancakes

Coconut pancakes

Wellawahum/Pani pol

By
From
S is for Sri Lankan
Makes
6
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
200g plain flour
1/4 teaspoon ground turmeric
1/4 teaspoon salt
2 eggs
250ml milk
2 cardamom pods, seeds only
2 cloves
1/4 cinnamon stick
120g palm sugar or jaggery
200g grated fresh coconut
1 tablespoon vegetable oil

Method

  1. Mix the flour, turmeric and salt in a large bowl. Whisk the eggs with the milk, then gradually pour into the flour and whisk to form a smooth batter. Leave to rest at room temperature for 15 minutes.
  2. Grind the cardamom seeds, cloves and cinnamon stick in a pestle and mortar.
  3. Tip into a saucepan along with the sugar and 1 tablespoon water. Stir on a medium heat for 2–3 minutes until the sugar has dissolved, then simmer for 10 minutes. Add the coconut, stir and cook on a low heat for 5 minutes until thick and syrupy.
  4. Heat the oil in a large frying pan on a medium heat, then remove most of it with kitchen paper. Pour in 3–4 tablespoons of batter and swirl to cover the base of the pan. Cook each pancake for 1 minute on each side. Remove and keep warm. Repeat with the remaining batter to make 6 pancakes.
  5. Place 2 tablespoons of the filling in each pancake, and roll up before serving hot.
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