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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