When it comes to evening tea, a warm, soft pancake stuffed with a sweet, juicy, spiced coconut filling is pure perfection. “Pani Pol” (sweetened coconut) is a very traditional filling in Sri Lanka, and wrapping it in a thin, delicate crepe makes for the ultimate comfort dessert.
Ingredients
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For the filling (Pani Pol): 1.5 cups freshly grated coconut, 1 cup Kithul treacle or melted jaggery, cardamom, and a pinch of salt.
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For the pancake batter: 1 cup all-purpose flour, 1 egg, 1 cup milk (or coconut milk), a pinch of turmeric for color, and salt.
Method
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Heat the treacle in a pan. Add the grated coconut, cardamom, and salt. Stir until the mixture is sticky and the coconut has absorbed the sweet syrup. Set aside.
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Whisk the flour, egg, milk, turmeric, and salt to make a smooth, thin, lump-free batter.
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Heat a non-stick pan, pour a ladle of batter, and swirl to make a thin crepe. Cook for a minute on each side.
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Place a generous spoonful of the Pani Pol filling on one edge of the pancake, fold the sides in, and roll it up tightly into a cylinder.
Don’t skip the pinch of salt in the sweet coconut filling! It balances out the intense sweetness of the treacle and makes the flavors pop.
