|Oops, scoffed most of them before I remembered to take a sexy food photo...|
Yesterday, I made red lentil pancakes for the first time. I adore red lentils and these were the easiest pancakes to make ever...if you don't count the time needed to soak the lentils (overnight) and then carefully blend them in the world's tiniest food processor. I was worried they wouldn't set and fall apart, I was worried they would burn - these are the things that usually happen when I make pancakes. But no - they were perfect.
I liberally adapted this recipe and made my batter with chopped onion, garlic, tomato puree and paprika instead of the suggested ingredients and I used good ol' sunflower oil instead of coconut oil. They were delicious. The possibilities are endless. Today I chopped up sundried tomatoes and ham and added them to the batter. Yum yum. The only thing I'd do differently next time is use less salt. They are wonderful served with ketchup, or mango chutney, but I really wished I had some sour cream.