Dessert: Split Pea Mini Pancakes with Mushroom Relish Recipe | MyRecipes

Garnish these festive bites with cilantro. They're best served hot but are also good at room temperature.

Ingredients

1 1/4 cups dried green split peas
8 3/4 cups water, divided
1/4 cup chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1 tablespoon grated unsweetened coconut
1 teaspoon cumin seeds
1 teaspoon kosher salt, divided
1 teaspoon ground turmeric, divided
1/2 cup plus 1 tablespoon canola oil, divided
1 1/2 teaspoons mustard seeds
1 cup finely chopped red onion
1 serrano chile, minced
2 cups sliced shiitake mushroom caps (about 6 ounces)
1 cup chopped tomato
2 teaspoons sambal oelek (ground fresh chile paste)

Instructions

Place peas in 8 cups water; let stand for 2 hours. Drain. Place soaked peas, cilantro, ginger, coconut, cumin, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in the bowl of a food processor; process until smooth. With processor running, slowly drizzle in 1/2 cup water until a smooth batter forms.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and mustard seeds; sauté 3 minutes or until seeds begin to sizzle and smell pungent. Add onion and serrano; sauté 3 minutes or until tender. Add mushrooms; sauté 6 minutes or until lightly browned. Add remaining 1/4 cup water, tomato, sambal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon turmeric. Simmer 5 minutes or until thickened. Remove from pan; wipe pan clean with paper towels.
Return pan to medium-high heat; spoon 8 (1 1/2-tablespoon) mounds of batter into pan; flatten slightly to make pancakes. Pour one-third of remaining 1/2 cup canola oil around cakes. Cook 90 seconds on each side or until golden brown. Repeat procedure twice with remaining batter and oil. Top each pancake with 1 tablespoon relish.

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