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Savory pancakes with lentil filling and vegetables | Nordmad
Dinner

Savory pancakes with lentil filling and vegetables | Nordmad

Soft pancakes filled with lentils, vegetables and a fresh dressing — a calm green plate that works well eaten with your hands.

TraditionalEverydayWeekendDinnerBælgfrugterVegetarian
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Rate:
1.0 (1)
60 min total
4 servings
Easy

Ingredients

servings
Units

  • Pancakes

    • 7.1 oz wheat flour (or graham flour)
    • 2 stk eggs
    • 1⅔ cup milk
    • about 1.1 oz butter (melted)
    • ½ tsp salt
    • 1 tbsp oil or butter for frying

  • Lentil filling

    • 7.1 oz red lentils
    • 2 stk carrots (grated)
    • 1 stk red onion (finely chopped)
    • 1 fed garlic (pressed)
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tbsp olive oil
    • ½ tsp salt
    • 0.5 stk lemon (juice)

  • Dressing

    • 5.3 oz Greek yogurt (10%)
    • 1 tbsp fresh parsley or dill (chopped)
    • 0.5 stk lemon (zest and juice)
    • 1 tsp honey
    • ¼ tsp salt

Instructions

  1. 1

    Make the pancake batter

    1. Whisk eggs, milk, melted butter and salt together. Add the flour a little at a time and whisk until smooth. Let rest for 10 minutes.
    10 min
  2. 2

    Cook the lentils

    1. Cook the lentils in lightly salted water for about 10 minutes, until tender. Drain.
    10 min
    100°C
  3. 3

    Make the filling

    1. Sauté onion, garlic and spices in olive oil. Add grated carrot and the cooked lentils. Season with lemon and salt.
    10 min
    Medium heat
  4. 4

    Fry the pancakes

    1. Warm a pan with a little fat. Pour a small ladle of batter and fry about 1–2 minutes per side, until golden.
    10 min
    Medium heat
  5. 5

    Make the dressing

    1. Stir yogurt, herbs, lemon, honey and salt together. Taste and adjust.
    3 min
  6. 6

    Serve

    1. Fill the pancakes with lentil filling and top with dressing. Serve warm — fine to eat with your hands.
    2 min

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Details

Nutrition

Calories

460kcal

Protein

19g

Fat

17g

Carbs

54g

Serving Size

350g

Dietary

Allergens

GlutenÆgMælk

Serving

Suggestions

  • • Serve right away while the pancakes are still warm.

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the refrigerator. Warm in the oven or pan before serving. Pancakes freeze well; thaw and warm gently.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Can be frozen baked or unbaked. Bake straight from frozen at 200°C for 25 minutes.

Reheating

  • • Oven: Reheat at 180°C for 10–12 minutes, until heated through and crisp. (180°C)

Tips

Preparation

  • • The filling can vary — try beans, mushrooms or leftover vegetables.
  • • The pancakes can be made ahead and warmed in the pan before serving.
  • • The pancakes can be made ahead and warmed in the pan before serving.

Cooking

  • • Keep the heat steady so the pancakes color evenly.

Serving

  • • Serve with fresh salad, a little chili oil or a sprinkle of toasted seeds.
  • • Works well for a picnic or an informal dinner.
  • • Works well for a picnic or an informal dinner.

Variations

Flavor

  • Add chili or a little more lemon to the filling.

Health

  • Use graham flour in the batter for more body.

Method

  • Fry the pancakes in a pan; fill and serve warm.

Toppings

  • Fresh salad, chili oil or toasted seeds.

Author

M

Michael

Nordmad – hvor det enkle, grønne og uformelle mødes i ro og smag.

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Comments

Author

M

Michael

Nordmad – hvor det enkle, grønne og uformelle mødes i ro og smag.