Filled Pancakes with Lentil Dal

Ingredients

• 200 g spelt whole‑grain flour
• 3 eggs
• 300 ml milk (3.5% fat)
• Salt
• 1 onion
• 1 Garlic clove
• 5 tbsp Rapeseed Oil
• 1 tsp turmeric powder
• 0.5 tsp ground cumin
• 1 tsp ground coriander
• 200 g red lentils
• 200 ml vegetable broth
• 200 g passata
• 150 g cherry tomatoes
• 1 handful coriander leaves (≈5 g)
• 2 tbsp Lime juice
• Pepper
• 4 tbsp buttermilk

Instructions

1. 1.

   For the pancakes whisk flour, eggs, milk and a pinch of salt into a smooth batter and let rest for about 10 minutes.

2. 2.

   Meanwhile, peel and finely chop onion and garlic for the dal. Heat 1 tbsp oil in a pan. Sauté onion and garlic for 4 minutes over medium heat. Season with turmeric, cumin and coriander, then stir in lentils. Add passata and simmer gently for about 15 minutes until thickened; add water if needed.

3. 3.

   Wash tomatoes and coriander, set aside a few leaves for garnish and chop the rest. Halve tomatoes, mix into the dal along with lime juice, salt and pepper to taste.

4. 4.

   While the dal cooks, bake eight thin, golden pancakes one by one. Pour 1 tsp oil into the pan, ladle in batter and cook each side for 2 minutes over medium heat. Keep pancakes warm at 80 °C in a convection oven (60 °C fan; gas: level 1). To serve, fill each pancake with dal, fold slightly and arrange on plates. Drizzle with buttermilk and garnish with coriander leaves.