Sri Lankan Coconut Pancakes -

In a medium bowl add flour, baking powder, sugar, salt and turmeric. milk, eggs, vanilla and whisk well. breaking up all the lumps in the batter. (You can also place all ingredients in a blender and blitz until well mixed)
Heat a non- stick pan on low heat, spread butter on the pan using a brush
Add 1/4 cup of batter and thin it out using the bottom of a spoon ( This is to make sure the crepe is thin) Once one side is cooked, flip the other side and cook. Repeat with the rest of the batter

Using a mortar pestle or a rolling pin crush the cardamoms pods first then the cinnamon slightly
(This is so that the cardamom and cinnamon release its essence quickly)
In a small saucepan bring the coconut milk to a boil, once it is boiling add the desiccated coconut and let the coconut absorb all the moisture into it. (This will resemble like fresh coconut now)
In a separate small saucepan add sugar, water, cardamom pods and cinnamon stick, place it on medium heat and bring it to the boil, let it reduce slightly until it resembles like a syrup ( if you are using jaggery or pani pol or kithul pani, omit the water)
Once the sugar has dissolved and it has come to the boil add the desiccated coconut mixture into the sugar mixture. if it is too liquid keep it on the fire until it is dried out a little ( You want the mixture to be semi-liquid, not too dry or too moist)
Take it off the heat once the desired consistency is achieved
Take off the cardamoms and cinnamon stick out and discard as this will not be rolled inside the pancakes

Place the pancake on a flat surface, scoop 1 Tbsp of the mixture in the middle, fold both sides, then roll to seal. Repeat process for the rest of the mixture and pancakes
Enjoy with a cup of tea

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