Toast cumin seeds and coriander in a dry pan until fragrant (couple of minutes)
Allow to cool and grind in pestle and mortar
Sift flour and baking powder into a large bowl and add spices, salt and pepper
Add 285ml water and whisk to form a batter
Allow to stand for 30 mins
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
Stir spring onions and coriander into batter
Heat 1-2 Tsp oil in frying pan and add a handful of the leeks and peas until softened
Pour in batter to form a pancake - once cooked on one side, flip over and cook on other (around 4-5 mins total)
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
Sprinkle with coriander and serve with chutney and nam prik pao (see separate recipe for this amazing chilli jam!)