Pea and Leek Sri Lankan Pancakes with Pineapple Chutney

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins

Pancakes:
 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

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!)

Ingredients

Pancakes:
 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

Directions

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!)

Pea and Leek Sri Lankan Pancakes with Pineapple Chutney

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