Lentil pancakes
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A recipe for healthy, nutritious and tasty lentil pancakes should be in the arsenal of every cook.
Such pancakes will help out during Lent and will certainly appeal to all vegetarians, adherents of a healthy lifestyle and those who strive for it. Pancakes are low in calories, gluten-free, rich in plant-based protein, and incredibly easy to make. According to this recipe, lentil pancakes are prepared without flour, yeast, eggs or oil, essentially just raw lentils and water, with the addition of a small amount of salt and, optionally, spices. If you exclude the infusion time of the lentils, the entire process of actively preparing lentil pancakes will take no more than 15-20 minutes. At the same time, the pancakes turn out to be soft, elastic and flexible, which allows you not only to use them instead of bread, but also to wrap any filling in them. Simple, easy, healthy and tasty. Try it!
Ингредиенты
Red lentils – 150 g
Water – 300 ml
Salt - to taste
Ground black pepper - to taste
Paprika – 1 tsp. (optional)
Mixture of Italian herbs - 0.5-1 tsp. (optional)
Vegetable oil - for frying (optional)
Рецепт
1. Wash and strain the lentil grains. Pour 150 grams of lentils with 300 milliliters of water.
2. Cover the container with a lid and leave at room temperature for 3 hours. In this recipe, it is important to maintain the proportions of the components, since the final consistency of the dough depends on them.
3. Place the infused lentils in a blender bowl, along with the water in which they were infused. The amount of water at this point will decrease, since it will be partially absorbed by the lentil grains, but the remaining water will be quite enough to dilute the “dough” to the desired consistency.
4. If you do not want to use the water in which the lentils were infused, carefully strain the grains, measure the unabsorbed amount of water and replace it with an equal amount of fresh drinking water.
5. Grind the lentils in a blender for 3-4 minutes until you get a completely smooth and homogeneous puree-like mass.
6. Lentils are soft, so even an immersion blender can usually do the job.
7. To the resulting mass, add a little salt and ground pepper to taste, as well as ground paprika and a mixture of dried herbs or spices to your taste. Mix everything well.
In the most basic version, pancakes can be prepared without spices and even without salt, but not everyone will like such an ascetic option.
8. The dough is ready, you can start frying the pancakes. Heat a non-stick frying pan over medium heat and brush the bottom with a thin layer of vegetable oil. Pour 2 tbsp into the pan. of dough and using a circular motion, smooth it into a thin layer until you get a pancake with a diameter of about 12 cm.
9. You can fry pancakes without oil, in a dry frying pan, but in this case the surface of the pancakes tastes a little dry. Therefore, if this is not a fundamental point, in my opinion, it is still better to add a drop of oil.
10. Fry the pancake over medium heat for 1.5 minutes on one side, until the surface of the dough dries slightly and becomes matte. Then flip the pancake over and fry for about 1 more minute on the other side.
11. Transfer the fried pancake to a plate and repeat the procedure with the remaining dough. From the specified amount of ingredients, approximately 6-7 pancakes with a diameter of 12 cm are obtained.
12. If you plan to eat the pancakes during the day, they can be stored at room temperature. The pancakes will not dry out and will not lose their flexibility. For longer storage (preferably no more than 2 days), seal the pancakes and place them in the refrigerator, and heat them in a dry frying pan before serving. Pancakes can also be frozen.
13. Lentil pancakes are ready. Bon appetit!