Coconut Pancakes (Pani Pol)
|75 g (1/2 cup)||plain flour|
|60 ml (1/4 cup)||vegetable oil|
|pinch of ground turmeric|
Pani pol (sweet caramelized coconut)
|250 ml (1 cup)||palm treacle|
|2||cardamom pods, bruised|
|100 g (1 cup)||freshly grated coconut, or frozen fresh grated coconut|
|1||vanilla bean halved and seeds scraped|
|50 g (¼ cup firmly-packed)||grated palm sugar|
Resting time 30 minutes
- To make the pancakes, place all the ingredients in a bowl and use a hand-held whisk to beat until smooth. The mixture should be thick enough to coat the back of a spoon, if necessary adjust with a little extra flour or milk. Strain through a fine sieve into a jug, then cover and set aside for 30 minutes to rest.
- Meanwhile, to make the pani pol, place the palm treacle, palm sugar and all the spices in a saucepan and stir over medium heat for 5 minutes or until all the sugar has dissolved. Don’t cook it too long or the treacle will caramelise and it will set too hard. Add the vanilla and coconut and stir till all the coconut is coated with the treacle mix and the coconut is warm.
- Heat a 20 cm non-stick or cured cast iron frying pan over medium heat. Lightly wipe the base with a piece of paper towel dipped in vegetable oil. Holding the pan with one hand and tilting while you pour, add just enough batter to the pan to cover the base. Cook for about 2 minutes or until just set but not coloured, then turn and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter, stacking the pancakes as you go.
- To assemble, place 1 tablespoon of pani pol onto the centre of each pancake, removing any whole spices you can see. Fold the bottom over the filling, then roll up, folding in the sides as you go. Serve warm or cold with coconut or vanilla ice-cream.
Recipe Credits: LINK