Cheesy Pancake Bakes

Makes 6 of each variant 

Hands-on time: 20 minutes 

Hands-off time: Overnight 

 

For the batter: 

1 cup (190g) Imbo Red Split Lentils  

2 cups water 

1 tsp salt (optional)  

 

For the wrap: 

Cream cheese 

Grilled chicken salad 

 

For the pancake: 

Beef mince and grated cheese  

 

For the dosa: 

Potato and pea curry 

 

Serving suggestions: 

Green salad (Wrap) 

Mixed salad (Pancake)  

Raita and chopped coriander (Dosa)  

 

METHOD 

 

1. In a medium bowl, soak the IMBO Red Split Lentils overnight in 2 cups of water and add salt, if using. *Chef’s Tip: Soaking helps to soften and ensure a smooth batter! 

2. Using a hand blender, blend the soaked IMBO Red Split Lentils with the water it was soaked in for 2 minutes until smooth and lump-free. 

3. Heat a medium sized non-stick pan over low heat.  

4. Pour half a cup of the lentil batter into the pan and swirl to coat the base evenly.  

5. Cook the lentil wrap/pancake/dosa for 1-2 minutes before turning over with a spatula to cook for a further 1 minute. *Chef’s Tip: Flip once you see bubbles on the surface! 

6. Slide it out onto a plate and cool for 5 minutes. Repeat with the rest.  

For the wrap:  

7. Fill the wraps with a grilled chicken salad. 

For the pancake:  

8. Fill the pancakes with mince and cheese. 

For the dosa:  

9. Fill the dosa with a potato and pea curry.  

10. Serve with your favourite sides and ENJOY! 

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Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍