Name: Pea and Leek Sri Lankan Pancakes with Pineapple Chutney
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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; 20g dried unsweetened desiccated coconut; 150g finely chopped pineapple; 1 small red chilli - finely chopped; Squeeze lime juice

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

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!)

Ingredients