Sri Lankan Coconut Pancakes – By Malsha – eLanka

Sri Lankan Coconut Pancakes, also known as Pani Pol Pancakes or “Wellawahum” in ancient Sri Lankan culture, are a delightful treat. Unlike regular pancakes, these pancakes are stuffed with a sweet coconut filling and rolled up, earning them the name “Sri Lankan Pancake Roll.” They are an exceptional and incredibly easy-to-enjoy snack, perfect for tea time.

Let’s Make Coconut Pancakes, The recipe for Sri Lankan Coconut Pancakes

Ingredients:

For  Pancakes :

• 100g All-purpose flour
• 200g Fresh milk
• 1/2 tsp Table salt
• 1 tbsp White sugar
• 2 Eggs
• 1 tsp Vanilla essence
• 1/2 tsp Baking powder
• 1/4 tsp Turmeric powder

For Coconut Filling (Pani pol):

• 65g Coconut milk
• 60g Desiccated coconut or fresh coconut
• 70g Muscovado sugar or jaggery (kithul pani or pol pani)
• 55g Water (only if using sugar)
• 5 Cardamom pods, crushed
• 1 Cinnamon stick

Instructions:

1.  Pancakes:

• In a medium bowl, combine flour, baking powder, sugar, salt, and turmeric. Add milk, eggs, and vanilla essence. Whisk well to break up any lumps in the batter. Alternatively, you can place all the ingredients in a blender and blend until well mixed.
• Heat a non-stick pan over low heat and spread some butter on the pan using a brush.
• Add 1/4 cup of batter to the pan and use the bottom of a spoon to spread it out thinly, ensuring the crepe is thin. Cook one side until done, then flip and cook the other side. Repeat with the remaining batter.

1. Coconut Filling (Pani pol):

• Crush the cardamom pods using a mortar and pestle or a rolling pin. Crush the cinnamon stick slightly as well. This helps release their flavors quickly. 
• In a small saucepan, bring the coconut milk to a boil. Once boiling, add the desiccated coconut and let it absorb all the moisture, resembling fresh coconut.
• In a separate small saucepan, combine the sugar, water (if using sugar), crushed cardamom pods, and cinnamon stick. Place it over medium heat and bring it to a boil. Let it reduce slightly to form a syrup. If you’re using jaggery or kithul pani, omit the water.
• Once the sugar has dissolved and the mixture has come to a boil, add the desiccated coconut mixture into the sugar syrup. If it’s too liquid, continue cooking until it thickens slightly. The mixture should be semi-liquid, neither too dry nor too moist.
• Remove the cardamom pods and cinnamon stick from the mixture and discard, as they won’t be rolled inside the pancakes. Take it off the heat once you achieve the desired consistency.

1. Assembly:

• Place a pancake on a flat surface. Scoop 1 tablespoon of the coconut filling mixture in the middle of the pancake.
• Fold both sides of the pancake towards the center and roll it up to seal the filling. Repeat this process with the remaining mixture and pancakes. 

Enjoy your delicious Sri Lankan Coconut Pancakes!