Morning guys! Who doesn’t love a pancakes?! To be honest I was never really a pancake person before pancake day haha! I’d never go out my way to make them and never order them in a restaurant, unless in America! But since pancake day, I’ve totally been converted and I had them for breakfast, lunch and dinner on pancake day and since then I’ve had a pancake in some shape or form every couple of days! That’s including my chickpea and flax pancakes I have with most Indian dishes, savoury breakfast dishes and Persian dishes. Sweet wise, I’ve only made them once but they were my most successful sweet pancakes ever! Cardamom, pear, butter and pistachio! UMMMMUMMMM! I’ll be sure to share them soon! These though are my favourite savoury pancake creation yet! They taste like a samosa come onion bahji! The ultimate comfort food and super authentic! Try these with feta for a fresh twist and for the melted cheese goodness we all know and crave or with various pickles, chutneys and a good old green or chaat salad.
Ingredients – serves three
1 tbsp coconut oil
2 leeks, sliced
1 small onion, halved and sliced
0.5 tsp black mustard seeds
1 tsp garam masala
0.5 tsp ground cumin
0.5 tsp mild chilli powder
0.5 tsp tumeric
0.5 tsp salt
1 lemon, juiced
110g frozen peas
2 tsp tightly packed freshly grated ginger
10g mint, finely chopped
10g parsley, finely chopped
120g chickpea flour
0.5 tsp bicarbonate of soda
1 egg, whisked
200g full fat live yoghurt
a handful of finely chopped mint and parsley
Preheat the oven to 110 degrees and pop a baking tray inside.
This is to put the cooked pancakes on to keep warm.
Melt 1 tbsp of coconut oil in a drying pan over a medium heat.
Add the leek, onion, spices and salt and fry until golden.
Pour in the peas, lemon juice and chopped herbs, mix well.
Turn off the heat.
Mix the flour, bicarb, flax, water and egg together until combined.
Stir through the fried pea and leek mix.
Pop the pan back over a medium heat and melt 1 tsp oil.
Ladel two heaped tbsp of the panacke mix into palm sized circles – you should be able to fit 4 in the pan at once.
Once bubbled all over, flip and fry until golden – it should make 12.
Once cooked, pop in the preheated oven.
Repeat until all the batter has been fried.
Remove the cooked panacakes from the oven and pile or lay (as shown in the pictures) 4 pancakes on each plate.
Dollop on the yoghurt and scatter over the herbs.
Side with a selection of pickles/sauerkraut/chutney.
Scatter with hemp and dig in!!!
Try these with crumbled feta in the pancake batter for a cheesy but fresh twist!