Sunflower pancakes with green pea purée

Try this sunflower twist on traditional pancakes for a dish that's sweet and savoury

Pancakes

 

  1. Put the seeds and half the milk in a bowl and blend until smooth, using a stick blender if you wish. Add the flour, salt, eggs and the rest of the milk and then whisk into a batter.
  2. Shape into mini pancakes and fry in a medium-hot pan, making sure not to be stingy with the oil. It's good if the edges crisp up! 
  3. Blend the peas and avocados to a smooth purée. Season to taste with salt, garlic and lemon juice, if using.
  4. Serve the pancakes immediately together with the pea purée and a
    salad – we've used sunflower greens, tomatoes, pomegranate seeds and
    pea shoots.

Serves 4

  • 175g natural sunflower seeds
  • 600ml milk
  • 120g plain flour
  • Pinch of salt
  • 3 eggs
  • Oil, for frying

For the pea purée:

  • 200g frozen peas
  • 2 avocados, peeled, stoned and chopped
  • Pinch of salt or herb seasoning salt
  • Crushed garlic, to taste
  • Squeeze of lemon juice (optional)
Veggie cookbookThis and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).

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