Turmeric street food pancakes
Fill turmeric-spiced pancakes with an epic mix of hoisin and sriracha sauces, chips, crisps and fresh herbs. It's so wrong, it's right.
Ingredients
For the pancakes
- 100²µ/3½´Ç³ú plain flour
- ½ tsp ground turmeric
- pinch fine sea salt
- 200ml/7fl oz cold water
- 2 tsp sunflower oil, for frying
For the filling
- 3–4 tbsp hoisin sauce
- 2–3 tsp sriracha sauce or chilli paste
- 4 spring onions, trimmed and thinly sliced
- 100²µ/3½´Ç³ú warm cooked chips (or potato smiley faces, roughly broken)
- 25g/1oz bag ready salted crisps or vegetable crisps
- large handful fresh coriander leaves
- large handful fresh mint leaves
Method
Put the flour, turmeric and salt in a bowl and whisk in enough cold water to make a thin, smooth batter – you may not need the full 200ml/7fl oz.
Brush a large non-stick frying pan with a little oil and place over a high heat. Once the pan is hot, add half the batter and swirl around the pan until lightly coated. Cook for about 1 minute, or until set and lightly browned, then loosen the sides with a spatula or palette knife and turn over. Cook for 1 minute more, or until lightly browned on the other side.
Slide onto a plate or board, spread with the hoisin sauce and drizzle with sriracha. Sprinkle over half the spring onions, add half the warm chips or potato smiley faces and crumble half the crisps on top. Add plenty of coriander and mint leaves.
Fold in two sides and roll up like a tortilla wrap or burrito, cut in half and serve. Repeat with the remaining batter and filling ingredients to make a second pancake.
