Red lentil pancakes

Method

• 1

  In a bowl, combine the red lentil flour, savory baking powder, and a pinch of salt and pepper; stir to mix. Gradually pour in the water while whisking until you get a smooth, lump-free batter with a classic pancake consistency. Stir in 1 tablespoon of CHEFMania Extra Virgin Olive Oil until fully incorporated.

• 2

  Heat a non-stick skillet lightly greased with a drizzle of oil. Pour in a couple of tablespoons of batter (or use an ice cream scoop) to shape each pancake. Cook over medium heat for about 2–3 minutes per side until golden brown. Repeat with the remaining batter.

• 3

  Meanwhile, peel the carrots and shave them into thin ribbons using a vegetable peeler or mandoline. Toss the ribbons with CHEFMania Extra Virgin Olive Oil, salt, and pepper.

• 4

  Plate the warm pancakes and top them with spoonfuls of ricotta, the seasoned carrot ribbons, and a sprinkle of chopped walnuts.