Basic and Simple Lentil Flatbread/Pancake

We saw a video of easy lentil pancakes we made it and it was very good. We added different ingredients to it and made it our own. We had ours with chickpea, broccoli and corn salad and vegan cream cheese.Remember not to scrape the non stick pan as you can get metal into your food!❗️Batter goes off very quickly so use as soon as possible❗️The carrot is an ingredient for the #GlobalApron .Enjoy🫓!*please forgive the pictures - it's hard the take then on a laptop*

This flat #lentil bread recipe is sooooo good and delicious. There are different kinds of lentils: red or orange, brown, green, yellow. I made my lentil bread with red ones. You can find all of them in your local super markets and Middle East grocery stores.There are used different names in different languages for lentils, for example in Persian and Arabic it’s called ‘ Adas’, in English ‘ Lentil’ , in Azerbaijani ‘ Marje’.Maybe some of you do not know what red lentils are. I have attached a photo of this kind of lentil.You can make lentil bread with all of those lentils. This bread is very light, low in carb but high in fibre and good source of protein.I frequently make this bread, because we enjoy it a lot. Recipe for this bread is flexible. I mean you have loads and loads of possibilities to change the flavour and create a new flavour and taste.It’s super easy recipe to follow plus you can prepare the batter, pour it in a jar and keep it fresh in the fridge for next few days. Just bring the batter out of the fridge before cooking and bring the batter to room temperature.This bread might be severed warm or cold and goes well with all kinds of soup, and you can top it with your favourite toppings. Good point of this bread is not only you can cook it in a pan but also you can cook it in the oven : 190C for 20-25 minutes.

If you like the sour flavour of the Sourdough Bread, you would enjoy this Yoghurt Flatbread. This flatbread is not very sour but you can taste the sourness of Yoghurt. This flatbread is Pocket Bread like Pita Bread, and perfect for Sandwiches.

My Parsley in a plant pot has grown so well. Each leaf is very large and thick, and I have been trying to use the Parsley for cooking. Today I made this simple pancake. The batter is Tempura batter that I use for other vegetable pancakes. I am so glad that I tried. It was delicious. I cooked it with Sesame Oil, but you may wish to use other Oil such as Olive Oil, and enjoy it with your favourite sauce.

It is light and delicious dish and for me like a healthier version to a pizza. Important here is just the recipe for the bread. You can top it with whatever you want and whatever you have left in your fridge. What about leek and mushroom or goats cheese, honey and walnut? Let me know with what you topped the flatbread.

I was cooking a curry and wanted a flatbread to serve with it. Couldn't be bothered to go shopping again and I had some bread mix in the cupboard so I thought."Flat bread, how hard can it be?"

My husband loves this savory pancake, he sometimes eat it cold as a snack.

🧡15 min🧡VegetarianActually this dish has its origins in ancient Greek cuisine. A type of pancake made with flour, olive oil, honey and curdled milk, whose ancestor was called Teganites in the 5th century BC. And in the Staitities recipe, which is another version of it in the same period, we see that honey, sesame and cheese are added after cooking. In its current making, pancakes entered England around the 15th century AD. Baking powder is also added to make it fluffier. Again, sweet flavors are often added to it (with the most popular). Today we are going to make a Greek style pancake with some original recipe and some British style :)

Me and Emily cooking this dish live on IGTV. Basically there were 3 dishes, chicken harissa, couscous and flatbread. Done over 45 minutes. How quick and delicious is this dish!!! A must try 😊😋#chickenharissa#harissachicken#couscous#spicy#flatbread#homemakeflatbread#chicken

For the meat/sausage meat pancake roll I made the pancake a little thicker ,used bought breadcrumbs and fried it a little longer than the vegetarian option using homemade white breadcrumbs. :hungry :ohyeaah

I almost always have spring onions and carrots in my fridge, so this is a quick and easy recipe which I can make anytime with ingredients that I have at home.The amounts of ingredients do not need to be so specific, and can be adjusted according to the softness or hardness of the pancake batter. If it's too hard, then add a bit more water. If it's too soft, then add a bit more plain flour.This time I added carrots and spring onions only, but you can add anything you want such as prawns, squid, pork, chicken, beef, kimchi, cheese, etc!!By the way, my Korean husband told me that many Koreans crave this Korean pancake(pajeon) and Makgeolli(Korean rice wine) on a rainy day. ☔️ Interesting!#CookpadLunch

I make bread using only oatmeal, but I also added half a pancake mix to make it easier to eat.　The average Japanese person does not usually eat oatmeal. If you make it 100% oatmeal, please increase the amount of baking powder. #GlobalApron

DO NOT waste Celery Leaves. I have shared some recipes to use up Celery Leaves on this website, but this is my favourite. The flavour of the pancake is not too overwhelming and anyone can enjoy it. My savoury pancakes, including this one, have rubbery Mochi-like texture. To achieve it, you must not add extra Batter. The amount of the batter should be just enough to bind the ingredients together.

Love making these fluffy pancakes so easy with the ingredients. I usually just make quick thin ones but as its pancake tuesday we're having fluffy ones.

To make batter for this type of savoury pancake, I use Plain Flour, Potato Starch and Egg, just like ‘Tempura’ batter. You can use Plain Flour only, OR you may prefer Self-Raising Flour for softer texture. Today I made a large pancake and cut into bite-size pieces. Of course you can make smaller pancakes. Enjoy with the Dipping Sauce OR your favourite sauce.

Dal is a staple in many households throughout South East Asia. It is served as breakfast, a side, in a tiffin box and often accompanied by roti, a flatbread made from wheat flour. When roti is served alongside a curry dal, it is known as roti canai.This Malaysian dish is made from dried split chickpeas and red lentils. The chickpeas keep their shape whilst cooking whilst the lentils break down and thicken the sauce. Lentils are an excellent source of B vitamins, iron, potassium, magnesium and zinc. They’re also a great source of plant-based protein and fibre and super cheap to buy.The dal is flavoured with Sambar, a South Indian spice mix that dates back to the 17th century in the royal kitchen of Shahaji I. Sambar powder is readily available in Asian supermarkets and there are many, many different recipes. I prefer to make my own and have listed the recipe below. It is scented with citrusy coriander, earthy turmeric, cumin, warming spices like fenugreek seeds, black peppercorns, spicy chillies and mustard seeds and fragrant curry leaves. Feel free to switch up the spices according to your taste.The Sambar spice is mixed with coconut cream, ginger and garlic to make a smooth curry paste. Malaysian flavours of curry leaves, cinnamon, star anise, kaffir lime leaves and lemongrass are added for freshness and fragrance then earthy onions and the dal.Whilst initially the dal looks watery, it thickens and tastes better after a day or two.

This is actually the same thing as Onion ‘Kakiage’ Tempura. ‘Kakiage’ is a type of Tempura made with a variety of thinly sliced or chopped Vegetables and Seafood. The most popular ingredient is probably Onion. I pan-fried the mixture instead of deep-frying it. This humble Onion Pancake is very tasty.

There’s a million ways to make a pancake and all of them taste great, but in my opinion simplicity is key here.Growing up, my Nan would always come to our house on pancake day to make us pancakes in the evening. Usually she’d prepare the batter earlier in the day across the road in her own kitchen but when we grew up she would start doing it with us in the evening.There’s not much to it, the important part is keeping it simple! This is probably why I like simple dishes to be honest 🙂I’m usually a very precise person but there are no measurements for this one either, you just have to go along with it. Now prepare to eat wayyyyy to much sugar 🤪#KeepRecipesAlive

Leftover dal is combined with wheat flour, spices and cooked over hot griddle to make this everyday breakfast, brunch, lunch or dinner.Leftover dal was already seasoned but after being mixed with dough it needs extra spices to boost up the flavor. Prefer it a bit tangy add lemon juice to the dough or like it spicy add green chilies or extra red chili powder to the dough.So I prepare for my family with leftover dal – Leftover Dal Paratha. Believe me it’s the most simplest and tastiest recipe ever. A very basic recipe that rich in protein and healthy too.So let's get started!#Breakfast #kidslunchboxideas #snack #appetizer #sidedishrecipe #healthyfood #feelgoodfood #teatimesnacks #pakistanistreetstyle #pakistanicuisine#Indiancuisine #foodie #foodstagram#kidslunchboxideas #sidedishrecipe #feelgoodfood #appetizer #healthyfood #breakfast #snack #teatimesnacks #pakistanicuisine #healthylifestyle #homemade #vegetarianfood #vegetarianrecipes #vegan #indianfood #lunch #lunchtime #dinnertime

Melbourne is a multicultural city and I have come across so many interesting foods. Until I started living in Melbourne, I never knew there are so many different types of bread including many varieties of flatbreads. I often bake bread at home, but nothing is easier than this ‘Super Easy Flatbread’.The ingredients are Plain Flour, Milk (or Water), Salt and Oil (or Butter). No yeast and no leavening process required. If you have never made flatbreads before, you should try my recipe. It’s really easy, and you know exactly what is in it.

This is my first attempt (but won't be the last), using Jackfruit. It turned out delicious. The Hoisin sauce gives this dish a unique flavour, give it try if you like Asian food. #GoldenApron23

Pancake With Banana in coconut milk แพนเค้กกล้วยบวดชีThis pancake recipe inspired from a lovely CookPad author @sumshakasumsum she published her delicious pancake recipe called ‘Bajan baked’ so I have adopted her recipe and adjust to my taste. The topping inspired by my childhood Thai dessert ‘caramelised banana with coconutmilk syrup กล้วยบวดชี’ and drizzle with honey. It’s sooooo delicious 😋

Using my savoury pancake recipe, let’s clean up some leftover vegetables. Please remember the amount of Batter should be just enough to bind the vegetables. It is easy to multiply this recipe and you can add as much vegetables as you want if you can combine with the thick Batter.

I love the fluffiness of this pancake and it's a great way to enjoy the natural sweetness of parsnips!! I enjoyed this savoury pancakes for my lunch.

The other day I bought a large bunch of Coriander Leaves. I knew I would struggle to use it up, because my family members hate Coriander. They say Coriander stinks and tastes like soap. They were not going to eat it, but I bought the large bunch because it was much cheaper than supermarket’s small packet. Today I used all leftover to make this savoury pancake. It was yummy. Even my son ate some to my surprise.

Always be my favorite pancake recipe. Simple and easy to make it. Perfect pair with coffea or tea for your breakfast#MyCookBook

I love to eat pancakes. Recently I tried many times and found out that pancake can be tasty without milk and egg. By using banana, it tastes much better.The pancake batter should not be watery/runny instead thicker batter is better.

We go to America a lot and always have breakfast. Eggs are our favourites but we don’t mind a pancake.We always find cooking this makes a mess - but I think it’s because we put too many toppings on. I’ve shared a few things to watch out for on the way.

Aloo parathas are flatbread filled with a spiced potato filling. They don't require rising/yeast and are cooked in a frying pan so they are very easy (and fairly quick) to make! You will love them!!If you don't have every single spice, use what you have or try something in its place. Or, maybe try substituting curry powder instead.

This is a traditional Balkan recipe, in Albanian they're called Petlla, but you can find them as "brzi mekici", "mekici"; "mekitsa" ; it's basically a type of flatbread, made with yoghurt, and it's deep fried.You can find multiple recipes which are different than mine, but this is just a recipe I borrowed from my mum, and it's passed on from generation to generation.Hope you enjoy it :)