Red lentil pancakes

Ingredients for 10 servings:

• 300 g lentils, red, ground
• 1 tsp sugar
• 1 tsp salt
• 500 ml mineral water, carbonated
• 2 tbsp oil, rapeseed oil / other
• Fat, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free, egg-free, dairy-free, vegan

10-14 pieces, depending on the diameter. Combine the dry ingredients and slowly add them to the water, stirring well. Let them rest for about 20 minutes, then stir in the 2 tablespoons of oil. Fry in hot fat on both sides until golden brown. Make sure there’s no red or pink color, otherwise they won’t be cooked. They’re neutral in flavor; after about three pancakes, no more fat is needed for frying; the pan will be hot enough, and the pancakes will taste better. They’re easy to roll and fill when warm; they’ll break when cold. My own recipe, based on an idea by Dialog http://www.chefkoch.de/rezepte/696411172157092/Kichererbsen-Pfannkuchen.html