Red Lentil Pancakes
This is a base recipe that behaves more like a thin pancake or a flatbread. Once you master the ratio of soaked lentils to water, you have a quick, protein-forward foundation that takes on whatever flavors you add to the batter.
Patience is your leavening agent.
The lentils must soak long enough to soften completely, or the batter will remain gritty. Ensure your blender is strong enough to achieve a silky consistency.
- High-speed blender
- Non-stick skillet or seasoned cast iron
- Fine-mesh sieve
- Flexible spatula
What goes in.
- 1.5 cupsdry red lentils, rinsed
- 2 cupswater (plus more for soaking)
- 1/2 tspsea salt
- 1 tbspoil or ghee for the pan
Softening the starch
Cover the lentils with three inches of cold water and let them sit for at least four hours. You will know they are ready when you can easily crush a lentil between your thumb and forefinger.
The method.
Drain and rinse
Drain the soaked lentils thoroughly in a fine-mesh sieve. Shake off excess water to ensure the batter isn't too thin.
Blend
Add the lentils, 2 cups of fresh water, and salt to the blender. Process on high for 60 seconds until the mixture is completely smooth and bubbles form on the surface.
Heat the pan
Place your skillet over medium heat. Add a thin film of oil, wiping away the excess with a paper towel so only a light sheen remains.
Pour and swirl
Pour a ladle of batter into the center of the pan. Quickly tilt and rotate the pan to coat the bottom in a thin, even layer.
Cook
Wait until the edges begin to lift and turn golden, roughly 2 minutes. Slide the spatula underneath and flip; cook for another minute on the second side.
Other turns to take.
Herbed Savory
Add a handful of fresh cilantro, parsley, or green onions directly into the blender before processing.
Spiced
Whisk a teaspoon of ground cumin or chili powder into the batter after blending.
When it doesn't go to plan.
If the batter thickens while you work, stir in a tablespoon of water to bring it back to a pourable consistency.
Use a non-stick pan; these pancakes are delicate and will stick to stainless steel if the temperature is not exact.
Keep cooked pancakes warm by stacking them on a plate set over a pot of simmering water, covered with a clean kitchen towel.
The ones that keep coming up.
Can I use green or brown lentils?
Red lentils work best because they break down into a smooth puree. Green and brown lentils remain firm and will result in a grainy, unpleasant texture.
Does the batter need to rest?
No, you can cook immediately after blending. However, if the batter sits for more than an hour, give it a quick whisk as the starch tends to settle.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe