Over pancake day I had been experimenting with various savoury types and wanted to produce a vegan one with a high protein content. Remembering the southern Indian Vadas, I thought a similar mixture could be utilized in a flat form. They would more usually be made with split mung or even black urid dahl but I have chosen the more common red split lentil. Batter mixtures without wheat or eggs are a lot harder to handle and it is imperative to soak the lentils first. This helps to aerate it and gives a much lighter batter and also helps to keep it together in the pan. Another key factor is just to use a small amount of batter so that you are able to get the spatula easily around it and it is not too big to flip over. I have used Greek yoghurt but if you want to maintain the vegan status, use a soya or coconut one instead. This recipe is also gluten free.

Topped with the seasonal greens and leeks this is a tasty snack or starter and also makes a great weekend brunch. Makes about 8

Lentil Pancakes with Spring Greens and Leeks

Ingredients

For the batter

75g red lentils, soaked overnight then drained

75ml water

1 Tablespoon cornflour

½ teaspoon gluten free baking powder

½ teaspoon turmeric

½ teaspoon ground coriander seed

½ teaspoon ground cumin seed

½ teaspoon chilli powder

½ teaspoon salt

1 Tablespoon chopped coriander

For the topping

150g spring greens

1 medium leek

½ teaspoon turmeric

1 teaspoon ginger/garlic paste

To cook

coconut or olive oil

To serve

Yoghurt, mango chutney, chopped coriander

First make the batter. Add all the ingredients except the coriander leaf to a hand blender and wazz until as smooth as possible. Stir in the chopped coriander leaf and set aside to rest. The longer you can rest it for, the easier it will be to handle.

Clean the spring greens and remove any hard stalks and tough outside leaves. Slice crossways across the stem.

Trim the leeks of any tough green bits (save for making stock) and wash them. Cut across into rounds.

Heat some oil in a heavy bottomed pan and add the ginger/garlic paste. Fry for 30 seconds or so and add the turmeric and spring greens. Stir to coat and add a tablespoon of water. Cover with a lid and turn the heat to low. Cook for around 5 minutes until the greens are soft adding more water if necessary to stop it catching. Add the leeks, just to soften them, replace the lid and set aside.

Take a heavy based frying pan, 15 -20 cm is ideal, and place it on a low heat. Brush some oil over it with a pastry brush. If using coconut fat, it is best to melt this first and have it on hand in a small pot. Stir the batter mixture with a fork in case it has started to separate. Take a heaped dessert spoon of the mixture and place in the middle of the frying pan. Ease it out with the back of the spoon in a circular motion to around 10 cm. Turn the heat up very slightly and baste around the outside of the pancake with more oil. As it begins to set, slide a metal spatula around the edges, pushing the oil underneath and loosening the pancake. Eventually it will come free, brush the top with more oil, flip it over and cook the other side. When it is done remove to a plate and keep warm.

Draw the pan to the side and allow to cool a fraction, then brush with oil and repeat until all the mixture is used.

To serve, place some of the topping on a pancake and top with yoghurt, mango chutney and coriander leaf.