Makes 10 pancakes. Preparation time : 10 minutes. Cooking time : 20 minutes. 

Ingredients:


300g turnips
2cm piece of fresh ginger, grated
300ml water
150g rice flour
1 teaspoon gram flour
2 teaspoon sesame seeds
1 bunch of spring onions, chopped, plus extra to garnish
1 tablespoon sesame oil
A pinch of cayenne pepper
2 red chillies, finely chopped
1 clove of garlic, crushed
Salt
2 tablespoons chopped fresh coriander
2-3 tablespoons sunflower oil, for frying

Method:

  1. Peel and grate the turnips. Place in a pan with the grated ginger and the water and bring to the boil. Reduce the heat and simmer for 10 minutes, then drain, reserving the cooking liquid. Set aside and leave to cool until tepid.
  2. Place the rest of the ingredients apart from the sunflower oil in a bowl and slowly add the reserved cooking liquid, whisking until a smooth batter is formed – it should have the consistency of double cream. Add the grated turnip and check the seasoning.
  3. Heat 1 tablespoon of sunflower oil in a non-stick frying pan and drop in the batter a dessertspoon at a time, to form small round pancakes – flatten them a little with the back of a spoon.
  4. Cook for a few minutes on each side until golden, then serve sprinkled with extra spring onions.


'These pancakes are a cross between the Chinese yum cha version and Korean chive pancakes. Good as a starter, main or party food. They’re great served with a soy, fresh ginger and chilli dipping sauce.'


Thanks to LEON for contributing the recipe and photo.
Taken from “
LEON: Fast Vegetarian” by Henry Dimbleby and Jane Baxter.


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