Spring Savoury American Pancakes
Spring Savoury American Pancakes
by Ilona Tomza, Development Chef at Porthaven Care Homes
Ingredients
Serves 5
Batter
● 300g red lentils (soaked and blended)
● 50g self-raising flour
● 2 eggs
● 1 lemon (zested and juiced)
● 1 bunch of spring onions (sliced)
● 1 tbsp black onion seeds
● 1/2 tbsp chilli powder
● 1 tbsp honey
● 1 tsp baking soda
● Salt to taste
● Oil for frying
Salad & Toppings
● 200g radishes
● 1 bunch of spring onions
● 1/2 cucumber
● 2 tbsp dill oil (or oil of choice)
● 1 tsp caster sugar
● 1 tsp rice vinegar
● 1 red chilli
● 5 eggs
● Fresh coriander (optional)
● Chilli oil (optional)
Method
- In a large bowl, combine the blended red lentils, self-raising flour, 2 eggs, lemon zest and juice, sliced spring onions, black onion seeds, chilli powder, honey, baking soda, and a pinch of salt. Mix thoroughly until you achieve a medium-thickness batter.
- Heat a splash of frying oil in a pan over medium heat. Ladle the batter into the pan and shallow fry the pancakes on both sides until they are cooked through and beautifully golden.
- To prepare the salad: Peel and dice the cucumber, and slice the radishes and spring onions. In a bowl, toss the vegetables with the caster sugar, rice vinegar, and dill oil. Season with a little salt, mix well, and set aside to marinate.
- Fry the remaining 5 eggs in a pan to your liking.
- To assemble, stack 3 warm pancakes on a plate. Garnish generously with the dressed salad, top with a fried egg, and finish with a sprinkle of sliced red chilli, fresh coriander, and a drizzle of chilli oil if desired.
