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Recipe

Curried Lentil-Scallion Pancakes

Scott Phillips

Yield: Makes about nine 4-inch pancakes or 16 to 18 silver dollars

Servings: 4 to 6

Though you can’t see the lentils in this dish, you can definitely taste their earthy flavor. Make the pancakes big and slice them to portion for serving. Or make silver-dollar-size pancakes to use as canapés dotted with yogurt and, if you’re feeling fancy, some smoked salmon or caviar.

Ingredients

  • 2 bunches scallions (about 16)
  • 1/4 cup canola oil; more for cooking
  • 1 Tbs. curry powder, preferably Madras
  • 1/2 tsp. ground cumin
  • Fine sea salt
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup yellow lentils, rinsed
  • 1-1/2 cups plain yogurt
  • 1 large egg, lightly beaten
  • 1-1/4 tsp. fresh lime juice
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 40
      Sodium (mg): 810
      Carbohydrates (g): 34
      Fiber (g): 5
      Sugar (g): 6
      Protein (g): 10

Preparation

  • Trim the scallions and thinly slice the whites to yield between 1/3 and 1/2 cup. Slice enough of the greens thinly on the diagonal to yield about 1-1/2 cups.
  • Heat about 1-1/2 tsp. oil in a medium skillet over medium heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add another 1-1/2 tsp. oil to the pan, and then the curry powder, cumin, and 1/2 tsp. salt. Cook, stirring, until combined and fragrant, about 15 seconds. Remove from the heat.
  • Whisk the flour, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl.
  • Position a medium-mesh sieve over a medium bowl. In a 2-quart saucepan, bring the lentils and 1-1/2 cups water to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until tender, 11 to 13 minutes. Drain through the sieve, reserving 1/2 cup of the cooking liquid; you will have about 1 cup lentils.
  • Transfer the lentils to a medium bowl, and mash with a fork until smooth, adding a little of the reserved cooking liquid, if necessary. Add 1 cup of the yogurt, the egg, and 1/4 cup oil, and stir to combine. Add the dry ingredients, cooked scallions whites, and raw greens, and stir to combine.
  • In a small bowl, stir the remaining 1/2 cup yogurt with the lime juice, and season with a little pepper.
  • Lightly oil a nonstick griddle and heat over medium-low heat (or set an electric griddle to 375°F and lightly oil it).
  • Working in batches, pour about 1/3 cup of the batter onto the griddle, and spread with the back of a spoon until the pancake is about 4 inches in diameter. Repeat to make more pancakes. (Alternatively, make silver-dollar-size pancakes.) Cook, undisturbed, until the top is very bubbly and partially set, and the edges are browned, 2 to 3 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip with a spatula. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter. Cut the pancakes into wedges if large, and serve with the lime yogurt.

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