PENSIONER'S/2-SOME'S DELIGHT: LENTIL BRUNCH PANCAKES: high-protein & fibre, thrifty, easy

Lentil and pancake are not words you'd expect to find together in a recipe...

Surprisingly delicious and filling Lentil Pancake Brunch
'I approached this with trepidation but it was really lovely;
the pancakes had a very appealling taste & texture.' Taster

But rice pancakes (The Pioneer Woman),  Corn Polenta pancakes (Ella)  and Indian dosas made from fermented rice have all entered the pancake lexicon in recent years.  So lentil pancakes are not so far-fetched after all.

As we navigate our way through the Cost of Living Crisis, the media is full of thrifty recipes.  Some of them are not terribly appealing in terms of ingredients or flavour.  

This one* however was much better than expected.  The texture was really good - nutty and slightly crunchy - and the taste was very, very good.  The dish will likely tempt even the most recalcitrant carnivore.

Lentils are well-known as a cheap source of protein, bulking out soups and stews.  They: 

- are frugal and easy on a budget

- contain 25% of fat-free protein 

- are high in good fibre - great for the gut and for blood sugar

- leave you fuller for longer

- wind-causing elements can be reduced simply by soaking overnight 

Cost: £1.25'ish

Makes: enough for 2; recipe doubles easily

Ingreds:

75 g red lentils, soaked overnight and drained

1/2 tablespoon plain flour

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 teaspoon baking powder,

33 g yoghurt

75 ml water

1 spring onion, finely chopped

1 tablespoon oil

100g fresh, or two blocks frozen, spinach

2 raw eggs (67 used Burford Browns, which are more expensive than most but good ol M&S 6 mixed sizes at about a pound are also good)

avocado (optional)

sunflower, pumpkin, sesame seeds & salt (opt)

Toppings: fresh or steamed spinach leaves, sliced avocado with mixed sunflower, pumpkin & sesame seeds and poached egg OR fresh or steamed spinach with poached egg

Method:

1. In a good-sixed bowl, blend lentils, flour, spices, baking powder, yoghurt and 75 mg water to a smooth paste.
2. Add spring onions, s & p, mix; rest 15-20 mins
3. Brush a 8in/20cm nonstick pan with light layer of oil; heat over med high
4. When ready to cook, stir batter thoroughly; pour a scant 1/3cup/75ml into the pan; tilting it to cover as much territory as the batter will allow
5. Cook 2- 3 mins each side until golden brown & edges are slightly crisp 
6. Keep warm in oven covered with a clean towel, separating with a square of greaseproof paper
7. Repeat until batter is used up
8. To serve: EITHER scatter over steamed spinach and top with poach eggs; keep warm OR scatter washed, dried raw fresh spinach over the pancake, cover with sliced avocado and mixed seeds and top with poached egg

 adapted from Dietician Sarah Schenker in the Daily Mail's 3-part series on Dried Foods 

Comments:

'I was a very uncertain about the lentil pancakes but they were surprisingly good with a very appealling taste & texture. They were a teensy bit dry; in future I would probably use drained well cooked spinach instead of raw, and mash the avos instead of slicing them.'  Retired writer

Tips:

The portion suggested is two pancakes for each person but a pensioner found one was more than enough 

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.