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Black beluga lentil pancakes

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Ingredients for 1 servings:

  • 300 g lentils (beluga), ground
  • 1 tsp raw cane sugar
  • 1 tsp salt
  • 500 ml carbonated mineral water
  • 2 tbsp rapeseed oil, or other
  • Fat, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Gluten-free, egg-free, dairy-free, vegan

Makes 6-8 pancakes, depending on size. Combine dry ingredients and slowly add to the water while stirring constantly. Mix well. Let stand for about 20 minutes, then stir in the 2 tablespoons of oil. Fry the pancakes on both sides in hot oil. After about 3 pancakes, the pan will be hot enough to continue cooking without oil; the pancakes will be lighter and more attractive. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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