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Savoury Pancakes with Lentils and Spinach

Savoury Pancakes with Lentils and Spinach 
  • 4 People
  • 40 min.
  • intermediate 
Everyone loves pancakes! But have you ever thought of jazzing them up with our ever-versatile Rajah Flavourful & Mild Curry Powder? With a spicy aroma and a delicious lentil & spinach filling, these pancakes are guaranteed to be a hit at your dinner table. Serve with sour cream and fresh coriander. 
Ingredients

For the pancakes

  • 50 g flour
  • 2,5 ml (½ tsp) Rajah Flavourful & Mild Curry Powder
  • 1 ml salt
  • 1 egg
  • 150 ml milk
  • 15 ml (1 tsp) sunflower oil, plus extra for cooking the pancakes

For the lentil filling

  • 30 ml (2 tsp) sunflower oil
  • 1 onion, peeled and thinly sliced
  • 2 large ripe tomatoes, cut into small cubes
  • 2 cloves garlic, peeled and minced
  • 15 ml (1 Tbsp) Rajah Flavourful & Mild Curry Powder
  • 2.5 ml (½ tsp) Robertsons Paprika
  • 1 x 400 g tin brown lentils, drained and rinsed
  • 500 ml (2 cups) chopped spinach
  • 1 ml salt to season
  • 1 ml pepper to taste
  • 1 lemon

To serve

  • 125 ml (½ cup) sour cream
  • handful of coriander
Cooking Method

For the pancakes:

  1. In a bowl, mix together the flour, Rajah Flavourful & Mild Curry Powder and a pinch of salt. Crack in the egg, then add the milk and sunflower oil. Whisk well until you have a smooth batter.

  2. Lightly grease a pan with some sunflower oil and place over a medium heat.

  3. Add a ladle of the pancake mix and swirl so it covers the base of the pan. Cook for about 30 seconds or until bubbles appear all over the surface, then flip over and cook for a further 30 seconds.

  4. Repeat the process with the remaining batter.

For the lentil and spinach filling:

  1. Heat the oil in a pan over a medium heat. Add the onion and tomato, and sauté for five minutes.

  2. Stir in the garlic, Rajah Flavourful & Mild Curry Powder and Robertsons Paprika. Cook for a further minute.

  3. Add the lentils and spinach along with a dash of water, and cook until the spinach has wilted and the liquid has evaporated. Season to taste with salt, pepper and lemon juice.

  4. Fill each pancake with the lentil mixture. Serve with dollops of sour cream and a garnish of fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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