Pani pol (Sri Lankan coconut pancakes)

Name: Pani pol (Sri Lankan coconut pancakes) recipe
Yield: 6
Ingredients: 1/2 cup (125ml) coconut milk (we used Woolworths Macro coconut milk); 1 3/4 cups (150g) desiccated coconut, plus extra toasted desiccated coconut to scatter; 1 cup (160g) grated jaggery; 4 cardamom pods; 2 cloves; 1 tsp vanilla bean paste; 2 eggs, lightly beaten; 2/3 cup (100g) plain flour; 1 cup (250ml) milk; 40g unsalted butter, melted, cooled, plus extra to grease; 1/4 tsp ground turmeric; 1 tbs caster sugar; Coconut yoghurt, to serve

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by delicious. team

delicious. team

Jul 19, 2021

These coconut filled pancakes will absolutely impress the guests.

Pani pol (coconut filling)

1/2 cup (125ml) coconut milk (we used Woolworths Macro coconut milk)
1 3/4 cups (150g) desiccated coconut, plus extra toasted desiccated coconut to scatter
1 cup (160g) grated jaggery
4 cardamom pods
2 cloves
1 tsp vanilla bean paste

Pancake batter

2 eggs, lightly beaten
2/3 cup (100g) plain flour
1 cup (250ml) milk
40g unsalted butter, melted, cooled, plus extra to grease
1/4 tsp ground turmeric
1 tbs caster sugar
Coconut yoghurt, to serve

Method

1.

For the pani pol, place coconut milk in a small saucepan over medium heat and bring to just below the boil. Add the desiccated coconut and stir to combine. Remove from the heat and set aside.
2.

Place the jaggery, cardamom, cloves, 1/4 cup (60ml) water and vanilla in a small saucepan over medium heat and bring to a simmer. Simmer for 2-3 minutes until slightly reduced and syrupy, then remove whole spices. Add coconut mixture and 1/2 tsp salt and mix to combine. Set aside.
3.

For the pancake batter, place eggs, flour, milk, butter, turmeric and sugar in a large bowl and whisk to form a smooth batter that just coats the back of a spoon. Strain. Rest at room temperature for 30 minutes.
4.

Heat an 18cm crepe pan or medium frypan over medium-low heat, and lightly grease with butter. Add enough pancake batter to thinly coat the base of the pan (about 1/3 cup). Cook for 1 minute each side or until lightly golden. Repeat with remaining batter to make 6 crepes.
5.

Spoon 1/4 cup coconut filling into the centre of each crepe and roll to enclose. Repeat with remaining crepes and filling. Scatter with extra toasted coconut and serve with coconut yoghurt alongside.