If I hear the word “pancake” somewhere, the first image comes to my mind is round roti like shapes with maple syrup on top of it. I loved it since I was a child, but today that is not what I am going to share with you. This is a purely Sri Lankan recipe made with sweetened coconut as the filling. This dish is usually made for teatime.
Pan cake batter
- 3 cups of all-purpose flour
- 1 cup of thick coconut milk or ½ cup of condensed coconut milk
- ½ tsp of turmeric powder
- 1 whole egg
- Salt to taste
- Water as needed
In a mixing bowl, start mixing all the ingredients except water. Now, start adding water to bring the batter to a moderately thick consistency.
Normally, you will have to add around 1 – 1 ½ cups of water. Sometimes, little bit more as well. The best way to describe the exact consistency is, it should be almost same as defrosted ice-cream. Not thicker than that.
If you will accidentally add more water, just add little bit of flour to correct it and vice-versa if will get more thick; add water.
The coconut filling (Pani-pol)
- 2 ½ cups of scraped coconut
- 1 cup of sugar or a semi lobe of jaggery or ¼ cup of sugar plus 200 ml of treacle
- 1 cup of water
- 1 tbsp of Ground roasted Cardamom, fennel and cloves – Refer to the recipe in Rasakama
Please refer to the Cooked Treacle-Coconut (Pani-Pol) recipe in Rasakama
Final Pancake Preparation
Heat a pan under medium heat and apply a thin layer of oil using either a oil-soaked cotton-clothe bundle or a spray or any other convenient method. Now, pour ½ cup of the batter on the center of the heated and pan and spread until it becomes a thin pancake by guiding the pan in a circular motion.
Once, the top side looks dry, turn the pan cake gently and cook the other side for around 30 – 40 seconds.
Now, transfer the cooked pan cake to a plate immediately and start making rolls with Cooked Treacle-Coconut (Pani-Pol).
Here is the final dish.