It's The VegHog's 500th
blog post my friends! Hurrah, hurrah!
♥
Again I want to thank you all, my lovely readers! Only because of you I've made it to 500!
♥
Again I want to thank you all, my lovely readers! Only because of you I've made it to 500!
♥
I wanted to post
something festive to mark the occasion, but then realised that I've
been cooking quite healthy food this winter, which might not be such
party food. Then I thought that a cake would be nice anyway, ahem...
a pancake, ahem... a savoury pancake... but then again, what could be
more me than that? This recipe is for savoury pancakes powered with
red lentils and spelt flour for that extra protein and healthy twist
with some extra special chilli and lime butter on the top. So here
comes the recipe, I hope you enjoy reading it!
The VegHog's Lentil Pancakes
Pancake batter
50 g dried red
lentils
110 g spelt flour
1 tbsp baking
powder
½ tsp salt
¼ tsp ground
cumin
2 eggs
150 ml milk
50 g butter
Olive oil for
frying
Chilli butter
100 g butter
1 red chilli
½ lime's zest
Method
Make the chilli
butter first by mixing the finely chopped chilli and grated lime zest
into soft butter. Wrap into a cling film and let rest in the fridge.
Rinse and cook the
lentils until done.
Mix the dry
ingredients together for the batter.
Add the cooked and
cooled lentils, eggs, milk and melted butter and beat it all into an
even batter.
Fry the pancakes
on both sides in a frying pan in olive oil.
Serve the pancakes
straight from the pan with the chilli butter.
Enjoy!
Your VegHog
