• Prepare the Fenugreek leaves by soaking them in boiling hot water for 10 minutes.
• Whisk all of the ingredients in a bowl.
• Melt a small dollop of butter on a non-stick pan
• Turn the heat to a medium heat.

  * If it's too low the pancake will dry, if it's too high then it will burn
• Pour in a ladle of the mix into the pan after the butter has melted and sizzling.

  Cook for approx 1 minute.
• When the top of the pancake is no longer runny then you can flip it over.

  * Use a large spatula to make this easier.

  Cook for approx a minute and a half.
• Flip back to the other side and cook for a little while longer.

  * Both sides should be lightly browned.

Toppings

• Serve with a topping or side of your choice., here's a few ideas:

  1. Yogurt

  2. Hoummous

  3. Salad: Avacado, Feta and cucumber with sprouted seeds.