
Pea and Leek Sri Lankan Pancakes with Pineapple Chutney
Easy, tasty, savoury pancake. You can add any veg to this you have lying around - just amend cooking time before adding batter as appropriate
Ingredients
- 1Tbspcumin seeds
- 1/2 Tbsp coriander seeds
- 175g gram flour (chickpea flour)
- 1Tspbaking powder
- 1/2 Tsp salt
- 1/2 Tsp black pepper
- 2spring onions - sliced
- Handful fresh coriander plus extra to serve
- Veg oil
- 1Leek - finely siced
- 100g peas
- 20g dried unsweetened desiccated coconut
- 150g finely chopped pineapple
- 1small red chilli - finely chopped
- Squeeze lime juice
Instructions
- 1
Toast cumin seeds and coriander in a dry pan until fragrant (couple of minutes)
- 2
Allow to cool and grind in pestle and mortar
- 3
Sift flour and baking powder into a large bowl and add spices, salt and pepper
- 4
Add 285ml water and whisk to form a batter
- 5
Allow to stand for 30 mins
- 6
Rehydrate 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
- 7
Stir spring onions and coriander into batter
- 8
Heat 1-2 Tsp oil in frying pan and add a handful of the leeks and peas until softened
- 9
Pour in batter to form a pancake - once cooked on one side, flip over and cook on other (around 4-5 mins total)
- 10
Repeat 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
- 11
Sprinkle with coriander and serve with chutney and nam prik pao (see separate recipe for this amazing chilli jam!)
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