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Sri Lankan Coconut Pancakes

 

Tea time treats are a serious affair at Taru Villas. Around 4.30pm each day, we encourage guests to take in a cup of freshly brewed Ceylon Tea and a ‘fresh from the oven’ treat. We’ll go as far to say that this is a mandatory pastime for our guests!

 

A classic Sri Lankan tea time treat is Pol Pani (or coconut pancakes) – a deliciously sticky and spiced coconut filling wrapped in a pancake. Make this simple recipe at home and be transported to our little slice of paradise in Sri Lanka.

 

This recipe makes 10 pancakes which will serve a family of 4 with two extra for the chef (we won’t judge you).

 

The pancake filling is made with Jaggery – a smoky solidified palm sugar unique to Sri Lanka. If you don’t have access to a Sri Lankan grocery store, we recommend substituting this with Muscovado Sugar.

 
 

For the Pancakes

  • 2 medium eggs, beaten
  • 65g plain flour
  • 300ml milk
  • 3 tablespoons vegetable oil
  • Pinch of turmeric (optional)
  • Pinch of salt

For the Coconut Filling

  • 150g jaggery or dark muscovado Sugar
  • 3 cardamom pods
  • ½ teaspoon cinnamon powder
  • Pinch of salt
  • 100g unsweetened desiccated coconut (or 150g of fresh grated coconut)
  • 2 teaspoons vanilla essence
 

1. Start by making the ingredients for the pancake. Add all in the ingredients into a large jug or mixing bowl and whisk into a smooth batter. Set aside whilst you make the irresistible coconut filling….

2. Place the jaggery or sugar with a tablespoon of water and heat gently over a low heat until it has melted. Stir gently to avoid the sugar burning.

3. Whilst this is melting, grind the cardamom with a pestle and mortar into a powder. Add the cardamom with the salt and stir until combined.

 
 

4. Now add in the vanilla, cinnamon and coconut and stir until the coconut is soaked in the sticky syrup. Take off the heat and keep warm whilst you make the pancakes.

 

 
5. Grab a small non-stick frying pan and place on a medium heat. Apply a little vegetable oil and ladle a thin layer of the pancake into the pan (about 60ml). Cook the pancake until the batter is just cooked – it shouldn’t take any longer than two minutes. You want to avoid a crispy pancake otherwise you won’t be able to roll it. There’s also no need to flip it either.


 

6. You’re now ready to ROLL! Slide the pancake onto a plate (you want to do this whilst the pancake is still hot) and place a tablespoon of the coconut mixture below the centre in a cigar shape. Fold the left and right sides over the mixture


7. Repeat making the pancakes and rolling until you’ve used up all your batter mixture. You can dust the pancakes with a little icing or cinnamon sugar for a little extra kick of sweetness.