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Spiced lentils make a tasty, economical alternative to pricey caviar – and look surprisingly similar on tiny pancakes with a dollop of crème fraiche. The recipe is easily doubled to feed a larger crowd.
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) buttermilk
2 Tbsp (30 mL) canola oil
1 large egg canola oil, for cooking
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) butter
1 small carrot, finely chopped
1 small celery stalk, finely chopped
3 green onions, chopped
½ cup (125 mL) black (Beluga) lentils
1 cup (250 mL) chicken or vegetable stock or water
1 Tbsp (15 mL) balsamic vinegar, or to taste
¼ cup (60 mL) chopped fresh flat-leaf parsley
salt and ground black pepper, to taste
crème fraîche or sour cream, for garnish
chopped fresh chives or dill, for garnish
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