LEFTOVER DAL PANCAKES WITH CORIANDER LIME FETA DRESSING

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the dressing

1 lime

50g feta cheese

100g sour cream

10g SpinneysFOOD Fresh Coriander

For the pancakes

150g leftover dal

50g chickpea flour

 40g rice flour

1 large egg

250ml SpinneysFOOD Bottled Drinking Water

1 tsp SpinneysFOOD Fine Salt

2-3 tbsp SpinneysFOOD Pure Sunflower Oil

1 Juice and zest the lime.

2 Combine all the ingredients for the dressing in a blender and blitz until smooth and creamy. Refrigerate until needed.

3 To make the pancakes, combine the dal, chickpea flour, rice flour, egg, water and salt in the jug of a blender and blitz until smooth. Add extra water to thin the mixture down if needed – the batter should be the consistency  of pouring cream.

4 Heat a teaspoon of oil in a non-stick pan placed over a medium heat. 

5 Scoop 60ml of the batter into the pan and to swirl to form a pancake. Cook for 3-4 minutes, or until golden before flipping. Do this in batches until all the batter has been used up, adding in extra oil as needed.

6 Serve the pancakes warm with a drizzle of the dressing and some extra coriander if desired