Lentil Pancakes with Mexican Vegetables

For the pancakes, chop the lentils as finely as flour in a blitz chopper. Halve the pepper, remove the seeds, rinse the pod halves and chop finely.

Stir together ground flour, lentils, pepper, salt and buttermilk in a baking bowl. Cover and let stand at room temperature for about 6 hours.

Stir the eggs into the batter. Heat fat in a frying pan.

Pour 1 ladleful of batter at a time into the frying pan and bake with the lid closed for 3 min, until the pancake easily pulls away from the bottom of the pan. Turn and bake on the second side for about 2 min. Bake 7 more pancakes and keep warm in the oven at 50 degrees.

For the vegetables, clean and rinse the spring onions and finely chop them with all the juicy green leaves. Drain the beans and hominy in a colander and rinse briefly after cooling.

Heat corn oil in a saucepan. Fry spring onions in it until translucent. Add beans, hominy and tomato pieces and saute at high temperature for about 5 minutes while stirring. Season with salt and sambal ölek.

Rinse and dry cilantro greens, chop with a sharp kitchen knife and mix into vegetables. Arrange pancakes and vegetables on well warmed plates.

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