Lentil Pancakes in the Wood Fired Oven

We love a pancake – sweet or savoury. Make them with lots of different flours for different results and tastes – wheat flour, buckwheat, rice flour, gram flour, yeasted, non-yeasted, little, big, thin or thick. Something for every occasion.

This a great dish to make for Shrove Tuesday or any other time of the year. It’s straightforward to make, tastes great and makes a fabulous savoury supper. You can see David perfectly flip his pancakes (and put together the rest of the dish too) on our YouTube Channel here.

Lentil Pancakes in the Wood Fired Oven – Ingredients

For the pancakes (6 large)

• 120g plain flour
• 2 eggs
• 275ml milk
• pinch of salt
• butter and oil for cooking

For the filling

• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 medium sweet potato, peeled and finely chopped
• 1 /2 red pepper, deseeded and finely chopped
• 1 stick of celery, finely chopped
• 3cm piece root ginger, peeled and grated
• 50g sultanas
• 1 pouch cooked puy lentils – we use Merchant Gourmet
• 2tbsp tinned chopped tomatoes or tomato passata
• 2tsp curry powder
• 1tsp each of turmeric, cumin, ground coriander and chilli powder
• olive oil
• salt & pepper

To serve

• fresh coriander
• lime
• natural yogurt

Lentil Pancakes in the Wood Fired Oven – Oven state and equipment

1 Mississippi – 350-400C

Heavy, flat based frying pan for the pancakes plus 1 other overproof pan

Lentil Pancakes in the Wood Fired Oven – Method

1. For the pancake batter, sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break in the eggs. Begin to whisk, incorporating the flour from around the well a little bit at a time to make a thick paste. Then gradually add the milk whisking constantly. When all the milk has been added, use a rubber spatula to scrape any bits of flour from around the edge into the centre, then whisk once more until the batter is smooth and the consistency of single cream. Leave the batter to rest for about 30 minutes.

2. While the batter is resting cook the pancake filling. Heat up your pan in the oven and add 1tbsp olive oil followed by the onion, garlic, sweet potato, pepper, celery and ginger. Cook for about 4-5 minutes in the oven stirring regularly until the vegetables are beginning to soften. Add the sultanas and cook for a further 1-2 minutes and then add the spices and cook those out for another minute. Finally add the lentils and tomatoes, a splash of water and continue to cook for about 8-10 minutes until the mixture has dried out a little and everything is cooked through. Make sure it doesn’t get too dry though.

3. Now make your pancakes. If your batter has thickened up a bit during resting then add a bit more milk (or water) to get it back to single cream consistency. Heat up a large, heavy based frying pan in the oven. Add a splash of olive oil, a small knob of butter, swirl this around and pour in enough batter to make a thin coating on the base of the pan.

4.Put the pan in the oven, towards the back where the temperature is hottest (the vegetable pan can go in front) and cook for a minute or so until puffed up. Take the pan out of the oven, loosen the pancake and then flip (or turn over carefully with a palatte knife) and place back in the oven for a few more seconds until brown. Continue making more pancakes until all the batter is used up, keeping the rest covered and somewhere warm.

5. Place a spoonful of your filling in the centre of each pancake, sprinkle over some fresh coriander, a squeeze of lime and a dollop of yogurt. Fold the outer sides of the pancake in first and then roll up – a bit like a burrito. Serve immediately.

Lentil Pancakes in the Wood Fired Oven – Alternatives

• If you want to make a meaty version add some cooked lamb or beef mince, shredded roast chicken or some cubed ham to the vegetable mixture instead of some of the lentils.
• Mix some fresh herbs, such as coriander, into the batter for extra flavour.
• To make a Mediterranean inspired dish use diced courgettes and/or aubergines instead of the sweet potato, some dried oregano for flavouring and mix in some feta cheese when cooked. Finish with fresh basil and lemon juice.

Lentil Pancakes in the Wood Fired Oven – Wine Suggestion

Susie from Michael Sutton’s Cellar recommends a chilled Manzanilla sherry. Particularly Solear manzanilla from Bodegas Barbadillo in Sanlùcar de Barrameda. The cool sharp sherry cuts through the earthiness of the lentils and the spicey vegetables really well.

Remember we have lots more pancake recipes on our Wood Fired Flatbreads & Pancakes YouTube Channel and in our book.

Happy Cooking.

Holly & David

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