Happy Shrove Tuesday (Pancake Day) and a belated Gong Hey Fat Choy! These pancakes are beautifully spiced and are aromatic, and pair amazingly with my satay sauce.
Preparation time: 30 minutes (including cooking time)
Ingredients (Makes 6 pancakes):
Pancakes:
- 1 1/2 cups Frozen Sweetcorn
- 1/2 tsp Red Chilli Powder
- 1 cm cube Ginger ground
- 2 Thai Red Chillies
- 2 Fat Green Chillies
- 4 Spring Onions
- 1 tsp Pink Pepper Corns
- 2 tbsp Sesame Seeds
- 1 cup Chopped Coriander
- 1 Star Anise
- 1 1/2 tsp Salt
- 1 tsp Olive Oil
- 1 cup Gluten Free Plain White Dove Flour (more dependant on consistency)
- 3 finely diced Small Sweet Peppers
- 250ml Sparkling Water
Peanut Satay Sauce:
- 2 tbsp Crunchy Pure Peanut Butter
- 1/2 tsp Red Chilli Powder
- 1 tbsp Chopped Coriander
- 1 tbsp Soy Sauce
- 1/2 Lemon juiced
- 1 Lime juiced
- 1/2 tsp Palm Sugar
- 1 tsp Sesame Oil
Method:
- Place the sweetcorn in the microwave for 5 minutes until completely defrosted
- Mix the sweetcorn, chillies, ground ginger, spring onions, chilli powder, salt, coriander, sesame seeds and peppers in a bowl and taste for salt. The mixture should taste slightly over salted
- Grind the star anise, pink pepper corns and olive oil in a grinder until relatively smooth paste
- Mix the pepper mixture into the sweetcorn mixture
- Add the flour and mix well
- Add the sparkling water and mix well to form a thick, pourable batter (taste-adjust salt levels and flour content if more is needed)
- Place all the ingredients for the satay sauce in a grinder and then serve garnished with extra coriander
- Heat a frying pan and wipe with olive oil and tissue…grease the whole pan with olive oil inside but not enough to create puddles of oil
- When the pan is hot pour the mixture into pancakes in batches and flip over after 90 seconds and continue to cook until a knife comes out clean from the centre
- Dip your pancakes into the sauce and enjoy my Little Peas!
theveganpea 