These savoury pancakes are a great way to use up dal from the previous night. The zesty dressing adds fresh flavour and a splash of colour to the dish
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Juice and zest the lime.
Combine the feta cheese, sour cream and coriander in a blender and blitz until smooth and creamy. Refrigerate until needed.
To make the pancakes, combine the dal, chickpea flour, rice flour, egg, water and salt in the jug of a blender and blitz until smooth. Add extra water to thin the mixture down if needed – the batter should be the consistency of pouring cream.
Heat a teaspoon of oil in a non-stick pan placed over a medium heat.
Scoop 60ml of the batter into the pan and to swirl to form a pancake. Cook for 3-4 minutes, or until golden before flipping. Do this in batches until all the batter has been used up, adding in extra oil as needed.
Serve the pancakes warm with a drizzle of the dressing and some extra coriander if desired.