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Red Lentil Pancakes

Writer's picture: Jo AndersonJo Anderson

Recipe by BBC Good Food, suggested by Mark Hardy



A tasty savoury pancake recipe, ideal for a quick supper


Prep Time: Overnight soaking, plus 15-20 minutes

Cook Time: 2-3 minutes each


Ingredients

  • 150g red lentils, soaked in cold water overnight

  • 1 tbsp chickpea flour

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp ground turmeric

  • 1 tsp red chilli powder

  • 1 tsp salt

  • ½ tsp baking powder

  • 75g Greek yoghurt, plus extra to serve

  • Handful of roughly chopped fresh coriander

  • 2 spring onions

  • sunflower oil for frying

  • gluten free chutney or pickle to serve


Method

  • Soak the lentils overnight before cooking

  • To make the batter, rinse and drain the lentils then add to a blender with 155ml water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yogurt and blend to a smooth paste

  • Transfer to a large bowl and add the fresh coriander and spring onions, whisk well to thoroughly combine all the ingredients and set aside

  • Heat a non-stick pancake or small frying pan over a medium heat, once hot brush the pan evenly with oil

  • With a small ladle, pour some batter into the pan and spread immediately across the pan to form the pancake. Brush a little more oil on the top of the pancake and cook for 2-3 minutes each side

  • Repeat to cook the remaining pancakes


Serve at room temperature with yoghurt and pickle or chutney




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