If you haven’t seen the latest craze of Japanese pancakes floating around, now’s the time to try these light and fluffy delights with pea hummus!

SERVES 4-6 // COOKING TIME 40 min

INGREDIENTS
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves
1 tsp cumin
±⅓ cup olive oil
For the Japanese pancakes
1 cup self-raising flour
2 tbsp sugar
½ tsp baking powder
1 cups buttermilk
Handful parsley
2 eggs
2 tbsp mayonnaise
1 tsp vanilla essence

METHOD
For the pea hummus
1. Place the peas, sesame seeds, garlic and cumin in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the Japanese pancakes
1. In a bowl, sift together the flour, sugar and baking powder.
2. In a food processor, blend the buttermilk and parsley until smooth. Whisk in the eggs, mayonnaise and vanilla.
3. Make a well in the centre of the dry mixture and pour in the wet mixture.
4. Heat some oil in a pan. Add 3 tbsp batter, cover, and fry for 2–3 minutes, until bubbles start to form on the surface. Flip the pancake and cook, uncovered, for another 3 minutes.
To serve
1. Build a stack of pancakes, spreading each one with pea hummus. Serve with broccoli and salad leaves.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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