Pea and Leek Sri Lankan Pancakes with Pineapple Chutney
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
Directions
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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