Canadian Everyday Crisp Herb Pancakes

About This Recipe

Saskatchewan grows more than a third of the world's lentils, and this savory griddle cake is the kind of dish that shows up in prairie farmhouse kitchens where lentils are as much a pantry staple as flour. Cooked green lentils are mashed with grated carrot and parsnip, bound with egg and a little flour, then pan-fried until the edges turn deeply crisp while the center stays tender -- more akin to a savory latke than a sweet breakfast pancake. What makes these distinctly Canadian is the finishing glaze: a whisk of real maple syrup and grainy mustard brushed over the hot cakes right out of the pan, which plays off the earthy lentils and root vegetables the same way maple is used to balance savory dishes across Quebec and Ontario farm cooking. A scattering of fresh chives at the end keeps the whole plate from feeling heavy. Served with a fried egg or a dollop of sour cream, these griddle cakes are substantial enough to be a full breakfast or brunch, with a nutty, mineral lentil flavor rounded out by sweet-tangy maple mustard.

Ingredients

Serves 4

• 1.5 cupscooked green lentils(well drained)
• 1carrot(grated)
• 1parsnip(grated)
• 1small onion(finely diced)
• 2eggs
• 0.33 cupall-purpose flour
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 3 tbsppure maple syrup
• 1 tbspwholegrain mustard
• 3 tbspvegetable oil(for frying)
• 3 tbspchives(finely chopped)

Instructions

1. 1

   Mash the lentils

   Mash about two-thirds of the lentils with a fork, leaving the rest whole for texture, then transfer to a mixing bowl.

2. 2

   Build the batter

   Add grated carrot, parsnip, onion, eggs, flour, salt and pepper to the lentils. Stir until you have a thick, scoopable mixture that holds together.

3. 3

   Fry the cakes

   Heat oil in a nonstick skillet over medium heat. Drop 1/4-cup portions in, flattening to about 1/2 inch thick. Cook 3 to 4 minutes per side until deep golden and crisp at the edges.

   Press down gently with a spatula once the first side has set to help the cakes cook evenly and hold together when flipped.

4. 4

   Make the maple mustard glaze

   Whisk together maple syrup and mustard in a small bowl while the cakes cook.

5. 5

   Glaze and serve

   Brush the hot cakes with the maple mustard glaze as soon as they come out of the pan, scatter with chives, and serve immediately.

Variations

• •

  Cheese version: fold in 1/2 cup grated old cheddar for a richer, melty interior.

• •

  Spicy version: add a pinch of cayenne or a spoonful of horseradish to the mustard glaze for extra kick.

• •

  Baked version: bake portions on a parchment-lined tray at 400°F (200°C) for 20 minutes, flipping once, for a lower-oil alternative.

Storage

Refrigerate cooked cakes in an airtight container up to 3 days. Reheat in a dry skillet over medium heat to re-crisp the edges rather than microwaving, which makes them soggy.

Frequently Asked Questions