Yellow-Split-Pea-Pancakes-with-Cilantro-and-Mint-Sauce
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Yellow Split Pea Pancakes with Cilantro and Mint Sauce

  • Prep Time: 20 min + overnight soaking time
  • Cook Time: 30 min
  • Makes: 8 (2 pancake) servings
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All You Need

  • YELLOW SPLIT PEA PANCAKES
  • 2 cups (500 mL) dried yellow split peas
  • 3 cups (750 mL) water
  • ¼ cup (60 mL) grated carrots
  • ¼ cup (60 mL) grated zucchini
  • 1 tbsp (15 mL) grated fresh ginger
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1 ½ tsp (7 mL) McCormick Gourmet Medium Curry Powder
  • ½ tsp (5 mL) Club House Chili Powder
  • 1 tsp (5 mL) Club House Sea Salt
  • 1 jalapeno pepper, seeded and finely chopped
  • ½ cup (125 mL) vegetable oil
  • CILANTRO AND MINT SAUCE
  • ½ bunch (20 g) fresh cilantro, with stems
  • ½ bunch (20 g) fresh mint, with stems
  • 1 ½ tbsp (22 mL) chopped fresh ginger
  • Juice of ½ lime
  • ½ tsp (2 mL) Club House Sea Salt Grinder
  • ½ tsp (2 mL) McCormick Gourmet Roasted Ground Cumin
  • ½ tsp (2 mL) McCormick Gourmet Roasted Ground Coriander
  • 2 tbsp (30 mL) water

Instructions

  1. For Yellow Split Pea Pancakes, combine peas and water in a large bowl. Cover and soak overnight.

  2. Pour peas and remaining water into blender or food processor and blend until smooth. Pour into large bowl; add remaining ingredients, excepting oil, and stir to combine.

  3. Heat 1 tbsp (15 mL) oil in large non-stick skillet on medium-high heat. Add ¼ cup (50 mL) batter to pan and spread in a large circle to form a thin pancake. Cook for 2 minutes, or until edges are golden brown. Flip pancake and cook another 1-2 minutes until golden brown.

  4. Repeat with remaining batter, adding 1 tbsp (15 mL) vegetable oil after every second pancake, or as needed.

  5. For Cilantro and Mint Sauce, combine all ingredients in blender or food processor and blend until almost smooth.

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