Pani Pol Stuffed Pancakes
The perfect tea time snack for when the sweet tooth hits. For the batter: 1.5 cups flour 1/4 tsp salt 1 large egg 1 cup fresh milk Pinch of turmeric Whisk the egg, salt, turmeric, and milk together till frothy. Add the flour and whisk until smooth. If the batter is too thick, add a little water. Leave the mixture to rest in the fridge for 30 minutes. Make the pancakes in a lightly oiled non-stick pan and set aside. For the pani pol: 1 cup freshly grated coconut 1/3 cup coconut treacle 3 tbsp brown sugar 1 pod of cardamom A small piece of cinnamon or a pinch of cinnamon powder 1/2 tsp vanilla or caramel essence Being the treacle, sugar, and spices to a boil. Then add the grated coconut and stir until its well integrated. Turn off the heat, add the essence and mix well. Assembly: Ladle a generous tablespoon of the pani pol into the center of the pancake. Fold the bottoms of the pancake up over the filling and then fold the remaining two sides over one another to secure the pancake. Ser