While I was an undergraduate at Peradeniya university a couple of decades ago, I disliked most of the under-cooked meals served at the university canteens. The only stuff I did like were some of the snacks which were delicious and new to me. One such snack was the coconut pancake. I realized afterwards that while it had been quite new to me, it is quite a staple on roadside tea stalls across the country so I refer to it as the Sri Lankan pancake as it is a little different from the regular pancake my mother usually makes at home. I recently mentioned this to my mother and my mother decided to recreate this coconut pancake, the recipe of which I am sharing here. As the coconut pancakes are really yummy, I decided to bring some over to Angie‘s Fiesta Friday #105, co-hosted by Lily and Julianna.
Given that I watched a few Bollywood movies this january, my song choice for this weekend is one from Imtiaz Ali’s movie Tamasha, starring Ranbir Kapoor and Deepika Padukone. The lyrics of the song was written by Irshad Kamil and music composed by A.R.Rahman and sung by Mohit Chauhan.
Hope you enjoy the song this weekend as you try out the coconut pancakes for brunch!
- Coconut milk – 1 cup
- Flour – ½ cup
- Saffron or kesar powder – pinch
- Salt – pinch
- Coconut – ½ cup, grated
- Sugar – 1 tbsp
- Vanilla – 1 tsp
- Mix the flour, saffron, salt with the coconut milk to make pancake batter. Add a little water to adjust consistency, if required.
- Lightly fry the grated coconut with sugar in a pan until it caramelizes slightly. Remove from heat.
- Add vanilla essence to either batter or caramelized coconut.
- Scoop the batter onto the pan and make a thin layer. Cover for two minutes and cook over low heat. Flip the pancake and cook for another minute before removing from pan.
- After removing the pancake from pan, fill it immediately with the caramelized coconut and roll it.
- Serve the coconut pancakes with a hot cup of tea.
Recipe source: Raji Thillainathan.