Lentil Pancakes With Berries Recipes

BLENDED BERRY PANCAKES

Steps:

• Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
• Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
• Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

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 CAKE WITH BERRIES

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, eggs, melted butter and 2 teaspoons of the vanilla extract in a 4-cup liquid measuring cup or a medium bowl and whisk until incorporated. Pour the egg mixture into the flour mixture and gently whisk until combined, being careful not to overmix (small lumps are okay). Let the batter rest for 15 minutes.
• Meanwhile, place 2 cups of the berries in a medium bowl and mash with a fork until fairly smooth. Place the remaining 2 cups berries in another medium bowl, add 2 tablespoons of the maple syrup and gently toss to coat. Set the berries aside to macerate.
• When the batter is ready, heat a 10-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl the butter in the skillet as it melts to evenly distribute. Pour 1 cup of the batter into the center and cook until large bubbles begin to form on the surface of the batter and the bottom is golden brown, about 3 minutes.
• Carefully flip the pancake and cook until the bottom is golden brown, about 2 minutes. Transfer to a wire rack to cool. Repeat with the remaining butter and batter to make 4 more pancakes and allow all the pancakes to cool completely.
• Meanwhile, whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment on high speed until smooth and light, about 3 minutes, scraping the sides of the bowl and the whisk halfway through with a rubber spatula to ensure there are no lumps.
• Add the heavy cream, the remaining 4 tablespoons maple syrup and the remaining 1 teaspoon vanilla extract and whip on medium-high speed until soft peaks form, about 3 minutes. Raise the speed to high and continue to whip until stiff peaks form, about 2 minutes more.
• Assemble the cake by placing 1 pancake on the center of a serving plate. Using an offset or small spatula, evenly spread about 3/4 cup of the cream cheese mixture onto the pancake, followed by 1/4 cup of the mashed berry mixture, spreading both components all the way to the edges of the pancake.
• Top with another pancake and repeat the process with the remaining cream cheese mixture, mashed berry mixture and pancakes. Top with 3 to 4 tablespoons of the whole berries and a drizzle of their juices. Serve each slice with some of the remaining whole berries and a drizzle of maple syrup, if desired.

WHOLESOME SOY BERRY PANCAKES

Steps:

• Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries.
• Heat large skillet over medium heat; brush lightly with soybean oil. Pour 1/4 cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.

LENTIL PANCAKES

Steps:

• Grind the lentils in a blender and mix in the rest of the ingredients except oil. heat a thick bottom frying pan or a non-stick frying pan. add a teaspoon of oil, take off the flame and pour a large ladle of the batter spreading it outwards with the ladle cup to make a pancake about 1/4th of an inch thick and 4-5 inches across. cook on low-medium flame, covered for 3-4 minutes, adding a little oil on the sides after a minute. The pancake needs to be cooked only on one side. eat with a tomato or yoghurt based dip .