20 mins | Easy SWEET TREAT
If you’re on the hunt for a sweet little treat to enjoy with your afternoon tea, you absolutely need to try Pani Pol. These fluffy pancakes are filled with a scrumptious coconut and jaggery mixture, also known as pani pol, which translates to “sweet coconut pancakes.” Imagine the caramelized coconut mingling with the rich, molasses-like flavour of jaggery—it’s truly a match made in heaven!
The pancakes themselves are light and soft, made from a simple batter of flour, eggs, and milk. Once cooked to a golden perfection, they’re generously stuffed with the pani pol filling, creating a perfect balance of sweetness and texture. Whether you’re already familiar with Sri Lankan cuisine or experiencing it for the first time, Pani Pol Pancakes are sure to delight your taste buds and leave you craving more.
They’re a sweet, coconutty dream wrapped in a warm, fluffy crepe—what’s not to love? This recipe is great for beginners and a staple in Sri Lankan tea-time snacks.
TIPS & TRICKS
TIP 1: Use low-medium heat when making your pancakes. This will allow you to spread your batter evenly and get a large enough pancake.
Pani Pol Pancakes
Ingredients
- 100g jaggery (coconut sugar)
- 200g shredded coconut grated
- 6-7 cardamom pods (grinded)
- ½ tsp salt
- ½ tsp ground black pepper
- 225g flour
- 1 tsp salt1
- ½ tsp turmeric
- ¾ cup milk
- 2 eggs
Directions
- Prepare the Filling:
Chop or grate the jaggery and melt it with shredded coconut in a saucepan over medium heat, stirring constantly. - Once melted, add ground cardamom.
- When the mixture darkens, remove from heat and season with salt and pepper.
- Make the Pancake:
Sift flour, then add salt and turmeric. - In a separate bowl, whisk together milk and eggs.
- Gradually mix this into the flour mixture until a smooth, viscous batter forms.
- Lightly oil a pan and, over medium heat, pour about ¼ cup of batter, spreading it thinly to form a crepe about 10-15 cm in diameter.
- Cook until the top is no longer sticky, then remove from heat. Repeat until the batter is finished.
- Form the Rolls:
On a clean surface, place 1 tablespoon of coconut filling at the bottom end of a crepe. - Roll once, tuck in the edges, and roll again. Press gently to secure the seam.
- Top with grated jaggery and a drizzle of honey. Enjoy with afternoon tea or coffee!
