Red lentil pancakes are made with red lentils, water, olive oil, cumin, thyme and salt, creating a flavourful base with a lovely golden finish. Add a spoonful of cream cheese and a slice of smoked salmon, and suddenly, your humble lentils are dressed for a party. They are an alternative to traditional flour-based pancakes when you fancy something different.
What Are Red Lentil Pancakes?
Red lentil pancakes are pancakes made by blending soaked red lentils with water and seasonings, then cooking the mixture in a frying pan. Red lentils are particularly convenient because they soften relatively quickly compared with many other dried legumes. Once soaked and blended, they form a batter that can be spooned straight into a pan without needing flour or a complicated preparation process.
Pro Tips for the Best Red Lentil Pancakes
- The recipe calls for soaking the red lentils for four to six hours, so do not rush this stage. Soaking helps soften them and makes blending easier, giving you a smoother batter.
- After soaking, drain away the soaking water before adding the fresh 125ml specified in the recipe. Too much leftover water can change the consistency of the batter and make the pancakes difficult to handle.
- Brush the pan with olive oil before adding the batter. You want enough oil to prevent sticking and help the pancakes develop colour, not so much that they become greasy.
- If you are cooking several batches, add a light coating between batches whenever the pan starts to look dry.
Frequently Asked Questions
Do I Have to Soak the Red Lentils for Four to Six Hours?
It allows them to soften before blending, helping you achieve a smoother batter and more evenly cooked pancakes. Although some red lentil recipes use different soaking times or alternative preparation methods, changing the soaking time here may affect the texture. If you are planning to serve the pancakes for a specific event, soaking the lentils earlier in the day is an easy way to avoid a last-minute rush.
Why Are My Red Lentil Pancakes Falling Apart?
Pancakes that fall apart may have been flipped too early, cooked at an unsuitable temperature, or made with a batter that is too wet. Allow the first side to cook until the surface and edges have set before sliding a spatula underneath.
Can I Make Red Lentil Pancakes Without a Stick Blender?
A countertop blender or food processor can also work, provided it can blend the soaked lentils into a smooth mixture. The goal is a smooth batter that can be spooned into the frying pan without large pieces of lentil remaining.
How to Store Red Lentil Pancake Leftovers
Eat them within two hours of cooking and aim to use them within two days for the best quality. Keep the pancakes separate from the cream cheese and smoked salmon whenever possible, as the toppings are more delicate and can make the pancakes damp. Just warm the pancakes in a lightly oiled frying pan over medium heat until they are hot throughout.
Ingredients
How to Make Red Lentil Pancakes
Soak the red lentils in a bowl with 250ml of water. Stir them around with a fork to make sure they are submerged, then leave them to soak for four to six hours.
Soak the red lentils in a bowl with 250ml of water. Stir them around with a fork to make sure they are submerged, then leave them to soak for four to six hours.
Drain the soaked lentils and discard the soaking water. Mix with 125ml of fresh water, three tablespoons of olive oil, one teaspoon of cumin, one teaspoon of thyme, one teaspoon of salt, and blend.
Drain the soaked lentils and discard the soaking water. Mix with 125ml of fresh water, three tablespoons of olive oil, one teaspoon of cumin, one teaspoon of thyme, one teaspoon of salt, and blend.
Place a frying pan over medium to medium-high heat and lightly brush the surface with olive oil. Use a ladle or spoon to pour small portions of batter into the frying pan and fry for two to three minutes per side.
Place a frying pan over medium to medium-high heat and lightly brush the surface with olive oil. Use a ladle or spoon to pour small portions of batter into the frying pan and fry for two to three minutes per side.
Allow the pancakes to cool slightly before assembling them. Spread a small amount of cream cheese over each pancake, then add a piece of smoked salmon on top. Serve them shortly after adding the toppings so the cream cheese stays fresh and the pancakes do not become soggy. Enjoy!
Allow the pancakes to cool slightly before assembling them. Spread a small amount of cream cheese over each pancake, then add a piece of smoked salmon on top. Serve them shortly after adding the toppings so the cream cheese stays fresh and the pancakes do not become soggy. Enjoy!
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