She made two kinds of pancakes using this pancake frying pan, a savory one and a sweet one. Its ok if you dont have one, either use a mini frying pan or just a regular frying pan , preferably non stick.
Recipe: Shahidha dhatha's Spiced Coconut Pancakes
Makes about 12- 15 , depends on how big or small you like your pancakes.
1 cup flour
1/2 cup or 3/4 cup ( if you like it extra sweet) sugar
1 tsp baking powder
1 level teaspoon freshly ground cardamon ( kaafooru tholhi)
1/2 tsp freshly ground cinnaman ( fonithoshi)
1/2 cup coconut milk ( use either fresh thick milk, or packed coconut milk or mix 3 teaspoonsfull powdered maggie coconut milk in 1/2 cup water)
Beat eggs, set side
Sift flour, baking powder, spices into bowl. Mix in sugar and make a well in the centre.
Into the well you made, add the eggs and coconut milk and using a whisk beat well till lump free and well mixed.
Take a small or those mini non stick frying pan, heat up and melt a tiny bit of butter . Add a ladle of batter and cook over a medium heat till little air bubbles appear on top.
Flip and cook the other side for a few seconds. Remove and cook the rest. No need to add butter each time , add a bit of butter if it starts to stick.
Serve warm or cold as it is or drizzle with honey and have for breakfast or brunch.