Kitchen Recipe
Cook · Share · EnjoyKitchen Recipe Collection
Sri Lankan Sweet Pancakes (Pani Pol)
Soft, thin, turmeric-tinted crepes rolled around a sweet, sticky, cardamom-scented caramelized coconut and jaggery filling.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 8 servings
- flour
- milk
- eggs
- turmeric
- freshly grated coconut
- jaggery (palm sugar)
- cardamom
- cloves
Equipment
- Crepe pan or non-stick skillet
- Saucepan
Instructions
- 1
Make Filling (Pani Pol)
Melt jaggery with a splash of water. Add cardamom and cloves. Stir in grated coconut and cook until sticky and thick. Let cool.
- 2
Make Batter
Whisk flour, eggs, milk, a pinch of salt, and a pinch of turmeric (for color) into a thin, smooth batter.
- 3
Cook Crepes
Pour a ladle of batter into a lightly oiled pan, swirling to coat. Cook for 1 minute per side.
- 4
Roll
Place a line of the sweet coconut filling across the crepe. Fold the sides in and roll it up tightly into a cylinder.
Cooking Tips
- The crepes should be pale and not browned, keeping them soft and pliable.
- A tiny pinch of salt in the sweet filling enhances the jaggery flavor.
Variations
- Kithul Treacle Filling: Use kithul treacle instead of jaggery.
Chef's Notes & Storage
- A beloved childhood snack in Sri Lanka, usually served for afternoon tea.
Nutrition Estimate
220 calories · 5g protein · 32g carbs · 8g fat · 2g fiber per serving
