Home cook Sharmini Jayawardena
This quantity of batter makes 15+ pancakes depending on how much batter you pour into the pan. This is enough for 2 persons. It’s a great dinner main course to be eaten with chicken curry, mutton curry or wild boar curry and other sides like dhal curry, seeni sambol or pol sambol.
3 cups all purpose flour (I used unbleached premium quality from Minnesota, USA)
3 free range eggs
250 ml coconut milk
250 ml water
½ tsp sea salt
Butter for greasing the pan
1.Measure the flour into a deep bowl. Add the sea salt and mix together.
2.Add the eggs into the flour and mix.
3.Dilute the coconut milk in water to make a fairly thin coconut milk.
4.Add the coconut milk into the flour and egg mixture gradually, while stirring to arrive at a smooth batter.
5.Continue adding the rest of the water and stir to get rid of all lumps. (You can put it all into the blender if you prefer that.)
6.Now, make the pancakes.
7.Use the pottaniya* or pieces of rag tied into a bundle for greasing the pan before pouring batter into it to make the pancakes. You must grease the pan using butter that is in the container holding the pottaniya before making each new pancake. After using the pottaniya let it cool and keep it covered in the refrigerator for the next use.
8.Pour 3 spoons of (my) coconut shell spoon for making each pancake and turn the batter around the pan.
9.Leave on fire to bake the pancakes. Leave it on one side and turn it over on the other side and let it burn a bit.
10.Finish making all the pancakes and serve it with chicken curry.
11.You can have your dessert pancakes by spreading butter and jam on them. They are delicious.
Here is how I do the pancakes 🥞 :
Check out these gorgeous pancakes with chicken curry 🍛 ⬇️
🥁🥁🥁🥁🥁 Here’s a dessert pancake for you ⬇️