Pea and Leek Sri Lankan Pancakes with Pineapple Chutney

By Elisa Booker

May 9, 2018

Easy, tasty, savoury pancake. You can add any veg to this you have lying around - just amend cooking time before adding batter as appropriate

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 4-5 Pancakes - enough for a large meal for 2 or 4 lunch/smaller portions



1 Tbsp cumin seeds

1/2 Tbsp coriander seeds

175g gram flour (chickpea flour)

1 Tsp baking powder

1/2 Tsp salt

1/2 Tsp black pepper

2 spring onions - sliced

Handful fresh coriander plus extra to serve

Veg oil

1 Leek - finely siced

100g peas

Pineapple Chutney

20g dried unsweetened desiccated coconut

150g finely chopped pineapple

1 small red chilli - finely chopped

Squeeze lime juice


1Toast cumin seeds and coriander in a dry pan until fragrant (couple of minutes)

2Allow to cool and grind in pestle and mortar

3Sift flour and baking powder into a large bowl and add spices, salt and pepper

4Add 285ml water and whisk to form a batter

5Allow to stand for 30 mins

6Rehydrate coconut in boiling water for 10 minutes then squeeze out water and mix with pineapple, chilli and lime juice. That's your chutney - keep chilled in fridge until serving

7Stir spring onions and coriander into batter

8Heat 1-2 Tsp oil in frying pan and add a handful of the leeks and peas until softened

9Pour in batter to form a pancake - once cooked on one side, flip over and cook on other (around 4-5 mins total)

10Repeat until all batter is used adding oil as necessary - the recipe makes around 4-5 med-large pancakes. Keep in a low heated oven until all pancakes done and ready to serve

11Sprinkle with coriander and serve with chutney and nam prik pao (see separate recipe for this amazing chilli jam!)


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