Hearty Traditions: The Humble Pancake That Reminds Me of Home
These savory pancakes are the perfect fusion of wholesome lentils and crisp cabbage, bound together with simple pantry staples. They’re high in protein, satisfying, and golden-crisp on the outside. Ideal for breakfast, brunch, or a light dinner!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Comfort Food
Ingredients
Scale
- 300g cabbage, finely shredded
- 200g cooked lentils (green or brown work best)
- 150g all-purpose flour
- 120ml water
- 3 large eggs
- Salt and pepper, to taste
- Optional: ½ tsp cumin powder, ½ tsp garlic powder, fresh chopped parsley
- Oil for cooking (olive oil or any neutral oil)
Instructions
- In a skillet over medium heat, lightly sauté the shredded cabbage in a small amount of oil for about 5–7 minutes until softened. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and water. Gradually add the flour, whisking until you get a smooth, lump-free batter.
- Add the cooked lentils and sautéed cabbage to the bowl. Season with salt, pepper, and any optional spices or herbs. Stir until everything is well combined.
- Heat a non-stick skillet or griddle over medium heat and lightly oil the surface. Scoop about ¼ cup of the mixture per pancake and spread it slightly to flatten.
- Cook each pancake for 3–4 minutes per side, or until golden and cooked through. Adjust the heat if necessary to avoid burning.
- Transfer to a paper towel-lined plate. Serve warm with yogurt, sour cream, chutney, or your favorite dipping sauce.
Notes
- You can use canned lentils—just drain and rinse them well.
- Add chopped spinach, grated carrots, or green onions for extra flavor and nutrients.
- These pancakes freeze well. Reheat in a toaster or pan for a quick meal.
- For a gluten-free option, use chickpea flour or a gluten-free blend.