Sweet Coconut Stuffed Sri Lankan Pancakes

In Sri Lanka, you will find different uncommon tasty snacks and savoury bites, ranging from sweet to spicy. Snacks come in varieties of forms. Most of the snacks are healthy with different flavours and spices and may be made easily with few ingredients. In Sri Lanka, there are many unique recipes of snacks eaten during regular meal times such as morning, midday, and evening. If you choose healthy snacks, even help keep you full throughout the day and limit and minimize your cravings for unhealthy foods like junk foods.

Sweet Coconut Stuffed Sri Lankan Pancakes

Ingredients:

  The sweet coconut filling with treacle:

• Freshly grated coconut - 2 1/2 Cups
• Treacle - 1 Cup
• Sugar - 2tbsp
• Vanilla - 1tsp
• Powdered cardamom - 1/4 tsp

 The sweet coconut filling with sugar:

• Freshly grated coconut - 2 1/2 Cups
• Brown Sugar - 3/4 - 1 Cup
• Water - 1/4 Cup
• Vanilla - 1 tsp
• Powdered cardamom - 1/4 tsp

The pancake mixture

• Flour - 1 Cup
• Coconut milk - 1/2 Cup
• Salt to taste
• Backing powder - 1/4 tsp
• Water - 1 Cup
• Turmeric powder - 1/4 tsp

Instructions:

The sweet coconut filling using treacle:

1. Add treacle into a large bowl and heat over medium heat.

2. Add powdered cardamom.

3. Bring the treacle to a boil and add the grated coconut and vanilla and mix well over medium heat until the treacle syrup is fully absorbed by the coconut.

4. Keep aside and let the mixture cool to room temperature.

The sweet coconut filling using sugar:

1. Add the brown sugar to a bowl and heat over medium heat until the sugar has melted completely.

2. Then add water to the caramel and bring it to a boil.

3. Add powdered cardamom.

4. Then add the grated coconut and vanilla and mix well over medium heat until the caramel is fully absorbed by the coconut.

5. Keep aside and let the mixture cool to room temperature.

The pancake

1. Place all the dry ingredients (flour, salt, baking powder) into a large bowl and whisk them together.

2. Add coconut milk to another bowl.

3. Then slowly pour the dry ingredients mixture into the coconut milk and mix well.

4. Add a pinch of turmeric powder.

4. Gradually add the water and whisk the mixture to ensure there are no lumps.

5. Whisk until smooth and set aside about 10mins.

Instructions for making the crepes:

1. Heat a non-stick saucepan over medium heat. 

2. Brush some oil on the surface of the pan.

3. Pour 1/4 cup of mixture into the hot pan while swirling to evenly coat the surface of the pan.

4. Cook for about 30 sec until edges turn a golden colour.

5. Flip the crepe onto a plate.

6. Sped about 2 tbsp of sweet coconut filling in the centre of the crepe.

7. Finally roll up the crepe.

Don't miss these mouthwatering Sri Lankan sweet pancakes. Taste it with a cup of hot milk tea or a cup of hot plain tea.