Leek and chilli pancakes recipe

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.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 people


Whisk the flour, ground rice, 1/4 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 minutes, 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 two minutes, 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. 



100g plain flour
75g ground rice or plain flour
2 eggs, beaten
1 tbsp olive oil, plus extra to brush
2 leeks (about 300g), finely sliced 
1 garlic clove, finely chopped
1 red chilli, thinly sliced
2 tbsp chopped coriander, plus extra to garnish
2 tsp sesame seeds


For the dipping sauce
1 red chilli, finely chopped
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
1 tsp sugar

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