Authentic Sri Lankan Pancakes Recipe and the Story behind it
Sri Lankan Pancakes are thin and soft crepes filled with a sweet coconut mixture and then folded into a roll. They are also called Pol Pani Pancakes and Wellawahum. Sri Lankan Pancakes are usually eaten for breakfast or teatime.
There are actually 2 types of Sri Lankan Pancakes. The traditional kind, which most people do not know about, is called Wellawahum. The difference between the regular Sri Lankan Pancakes and Wellawahum is that Wellawahum uses Rice Flour instead.
Make these Pancakes the same day you are eating them. If you are giving it to someone, make it on the same day you're giving it. The reason is that the Pancakes become harder as you keep them for a longer time.
Be sure to checkout my other sweet Breakfast recipes such as homemade Jam Paan and Lavariya using String Hopper Flour.
Ingredients
For the Sri Lankan Pancakes
- 300g of All Purpose Flour
- 1 Egg
- Some Turmeric Powder
- Salt
For the Wellawahum Pancakes (traditional)
- 150g Rice Flour
- 150g of All Purpose Flour
- Thickened Coconut Milk from half a Coconut
- Some Turmeric Powder
- Salt
For the Pol Pani Filling
- 250g of Sugar
- 1 Grated Coconut
- Some Cumin Seeds
- Salt
Instructions
For the Sri Lankan Pancakes
- Add 300g of All Purpose Flour into a bowl.
- Add Salt to taste.
- Add 1 Egg.
-
While adding Water a little at a time, mix thoroughly by hand.
- Mix thoroughly until there are no clumps left.
- Add a little bit of Turmeric Powder.
-
Mix thoroughly until you get a Pancake Batter with no clumps.
For the Wellawahum Pancakes (traditional)
- Add 150g of Rice Flour into a bowl.
- Add some Salt.
- While adding thickened Coconut Milk from half a Coconut a little at a time, mix thoroughly by hand.
- Mix by hand into a batter.
- Add some Turmeric Powder.
- Add 150g of All Purpose Flour.
-
Mix thoroughly until you get a Pancake Batter with no clumps.
For the Pol Pani Filling
- Heat a saucepan over medium heat.
- Add 2 tbsp from the 250g of Sugar.
- When the Sugar starts browning, add half a cup of Water.
- Add the remaining Sugar.
- Add another half a cup of Water.
- Stir frequently until all of the Sugar has melted.
- Add 1 grated Coconut.
- Stir frequently.
- Add Salt to taste.
- Add some Cumin Seeds.
- Stir frequently until this Pol Pani has thickened.
- Take it off the stove and set it aside for now. It will become more moist in the meantime.
Final Steps for the Pancakes
- Rub Coconut Oil on the inside of a saucepan.
- Heat the saucepan over low heat.
- Pour some of the Pancake Batter into the saucepan and spread into a circle using a ladle.
- Cook for about a minute (Do not flip the Pancake, we don't want to cook both sides).
- Place the Pancake on a plate.
- Scoop some of the Pol Pani mixture into one half of the Pancake.
- Use the edge, roll the Pancake into a Pancake roll.
Photos
