Lentil Pancakes With Berries Food

LENTIL PANCAKES WITH BERRIES

Steps:

• Soak the dried lentils overnight and rinse.
• Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
• Add the oil to a preheated fry pan or skillet.
• Blend in the baking powder just before pouring the batter into the fry pan.
• Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
• Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
• Measure two cups of fresh or frozen berries.
• Slice strawberries if using and heat frozen berries.
• Top each serving of pancakes with berries and enjoy!
• If your pancakes turn out with raw centres, cook them lower and slower.
• If cooking in batches keep cooked pancakes covered and warm in the oven.

PANCAKE POCKETS

Steps:

• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
• Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.
• Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.
• Serve immediately, or individually wrap in foil for a perfect meal on the go!

SHEET PAN PANCAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
• Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
• Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

VEGAN LENTIL FLOUR PANCAKE

Steps:

• Combine all ingredients, except fruit salt.
• Season with salt.
• Now add 1/4 to 1/2 cup water to make a smooth, thick batter.
• Spray 20cm nonstick pan and heat on full heat.
• Sprinkle fruit slat on top of batter, and combine lightly.
• Spread batter evenly in pan and reduce heat to medium.
• Cook till no wet spots appear on the top side, then turn and cook on other side.
• Enjoy with salsa.

BROWN SUGAR OATMEAL PANCAKES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.