These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch.
- Whisk the flour, ground rice, ¼ tsp salt, eggs and 200ml (1/3pt) water into a smooth batter.
- Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 mins, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.
- Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for 2 mins, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.
- To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.
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