One of my favourite things about Indian food is the naan breads and the rotis. Why? Because they make sure that no sauce goes to waste. But what about when you cook something delicious like sticky chicky or satay chicken and you want to mop up the sauce? Naan although delicious feels wrong with it, so I had to find an alternative. And I have! After many trials and tribulations, I bring you crunchy coriander and spring onion pancakes, perfect for dipping in the sauces of asian foods!
These pancakes are delicious because they are crunchy, have subtle asian flavours and are easy to make. Honestly, once you’ve tried them you’ll keep going back for more, as will the kids because they can dip! These pancakes also freeze well and are easily reheated in the frypan with a tiny bit of coconut oil.
Now, I know, they aren’t incredibly healthy, being made with white flour, but they are homemade and that’s got to stand for something. There’s nothing nasty in them and they have an amazing flavour which means you might sneak one from the pan whilst cooking.
No kneading, no waiting for dough, just quick and easy with a flavoursome punch! So make these for your next Asian flavoured meal, or just eat them as they are!
Crunchy coriander and spring onion pancakes
- 2 cups plain flour
- 500 mls water
- 1 cup thinly chopped spring onions
- 2 tbsps chopped fresh coriander
- coconut oil for frying
- 1/4 teaspoon chinese 5 spice
- Add the flour to a large bowl and pour in the water.
- Whisk like crazy! You want it all combines and fairly loose.
- Add the coriander and chopped spring onions and the chinese 5 spice.
- Allow to rest for about 5 minutes while the frypan heats up.
- Add two tablespoons coconut oil to a fry pan over medium/high heat.
- Pour a ladle full of the mixture into the frypan and spread with a spatula.
- Cook for 2 minutes each side or until golden.
- Top up the oil as you need to.