Saturday, November 6, 2010

Sri Lankan Pancakes

Makes 12-15 pancakes

For Pancakes
2 cups all-purpose flour
3 eggs
Pinch of turmeric (optional)
Pinch salt
1 cup milk, or as needed
For Filling: 
1 1/2 cups freshly grated coconut.
2/3 cup of brown sugar, dissolved in 1/4 cup water
3 cloves crushed.
Pinch salt.
Pinch pepper.

Combine flour and  salt. Beat the eggs lightly and mix with milk. Add milk to the dry ingredients to make a fluid batter. Whisk well with a hand beater but taking care not to make lumps of flour when mixing. Cover and refrigerated the batter for about 30 minutes.
Now make the filling.

Making the filling:
Bring the the sugar and water mixture to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside to cool.

Making Pan cakes:
Heat an 8-inch non stick pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.
Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm. Enjoy!!!

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