With Pancake Day soon approaching, we know what you’re thinking – sugar, lemons, maybe some berries, or a drizzle of something sweet. But have you considered peas? It’s time to flip the tradition and put the ‘pea’ in pancake!
Peas might not be your go-to pancake ingredient, but they’re a perfect savoury option for your stack this Shrove Tuesday. Packed with protein, fibre, and essential vitamins, these little green gems are as nutritious as they are delicious.
If you’re looking to spice things up this Pancake Day, look no further than our Indian inspired pancake recipe! Bursting with fragrant herbs and bold spices, this dish is a flavourful twist on the classic pancake – healthy, delicious, and guaranteed to be the star of the table.
Cook up a storm this Pancake Fay with our Indian inspired pancake recipe below!
CHICKPEA AND TURMERIC PANCAKES WITH CRUSHED PEAS, ROAST BUTTERNUT SQUASH AND TAHINI DRESSING
Ingredients:
For the Pancakes:
- 100g chickpea (gram) flour
- 100g frozen peas, defrosted and crushed
- 1 tbsp olive oil
- 1 tsp turmeric
- ½ tsp sea salt flakes & freshly ground black pepper
- Vegetable oil, for frying
For the Dressing:
- 300g Greek yoghurt
- 1 tbsp tahini
- 4 heaped tbsp chopped fresh mint and coriander
- 1 garlic clove, crushed
- Zest and juice of 1 lime
For the Squash and Pea Filling:
- ½ butternut squash, peeled and chopped into 2cm cubes
- 1 large red onion, peeled and cut into wedges
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp chilli flakes
- 250g frozen peas, cooked
Method:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.
- Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.
- Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.
- Roast for 25-30 minutes, turning the vegetables halfway through until golden and tender. Take out of the oven and mix in the peas. Keep warm.
- To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.
- Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.
- To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.
Feeling inspired? Let us know if you give this delicious recipe a go and be sure to tag us on social media! You can find us at @yespeas_ on Instagram, and @YesPeas on Twitter and Facebook.
