Lentil and Nettle Pikelets
Red Lentil, Mushroom, and Nettle Pikelets
Gluten-Free, Vegan, Dairy-Free
I most recently made these for a foraging river walk along the banks of the River Leven. They were delicious in the open summer air. The recipe can be endlessly adapted according to the season and what you have, but here is the one I used.
In New Zealand, we call mini pancakes "pikelets" and typically serve them with jam and cream. In Scotland, they might be known as drop scones.
This recipe offers a savoury twist, versatile enough to incorporate various seasonal and wild ingredients. I enjoy making these in late summer when nettles are still available and wild mushrooms appear. I use chicken of the woods mushrooms or Chanterelles.
But make sure you know what you’re doing — mushrooms are not worth mixing up! Safety is paramount. Chanterelles are indescribably good, however, so it is worth learning how to identify and find them. You will never look back!
When you're foraging nettles, there are a few crucial things to remember:
Protection: Nettles sting! Wear gloves and long sleeves to protect your skin from their irritating hairs.
Identification: Make sure you're picking the right plant. Nettles have distinctive heart-shaped leaves with serrated edges and tiny stinging hairs.
Harvesting: Pick only the young, tender leaves and shoots at the top of the plant. Avoid older, tougher leaves.
Preparation: Nettles need to be cooked or blanched to neutralize their sting before consuming.
Serve the lentil pancakes hot, with your favourite dipping sauce, chutney, or yoghurt on the side. They also pair well with a fresh salad or as an accompaniment to curries. You can mix chopped vegetables like spinach, grated courgette, sea spaghetti or peppers into the batter for added nutrition, flavour, and crunch.
Recipe
Ingredients:
500g red split lentils
600ml water (for soaking)
1 tablespoon chickpea flour or gluten-free flour
1 large handful of wilted nettle leaves
200g mushrooms of your choice (chanterelles are ideal, but store-bought mushrooms work too—just be sure to triple-check any wild mushrooms)
1 medium onion, sliced
Oil and butter for cooking mushrooms
2-3 garlic cloves
1 tablespoon curry powder
1 teaspoon salt (or to taste)
1/2 teaspoon chili powder or paprika (optional, for a bit of heat)
1 tablespoon lemon juice (optional, for a tangy flavor)
Oil for cooking (olive oil or vegetable oil works well)
Chickpea or gram flour keeps the recipe gluten free.
Instructions
Soak the Lentils:
Rinse the red split lentils thoroughly under cold water until the water runs clear.
Place the lentils in a large bowl and add 600ml of water. Let them soak for 3-4 hours, or overnight for a smoother batter.
Prepare the Nettles:
Pick nettle leaves using gloves, selecting younger leaves from plants not yet going to seed (regular cropping prevents them from seeding).
Pour boiling water over the leaves to wilt them. Once wilted, they can be handled without gloves.
Sauté the Onions and Mushrooms:
In a pan, heat oil and butter and sauté the sliced onions and mushrooms until they are soft and golden. Set aside.
Blend the Lentils with Other Ingredients:
Drain the soaked lentils and place them in a blender or food processor. Add all other ingredients, including the sautéed onions and mushrooms. (I prefer to add the garlic raw for a stronger flavor, but it can also be sautéed with the mushrooms and onions for a milder taste.)
Add 100ml of fresh water (adjust as needed for consistency).
Blend until you have a smooth, thick batter similar in consistency to pancake or crepe batter. Add more water if necessary.
Cook the Pikelets:
Heat a non-stick frying pan or skillet over medium heat and add a small amount of oil.
Once the pan is hot, drop dessert spoonfuls of batter onto the pan, starting from the handle side and moving clockwise. Spread each slightly with the back of the spoon. Thinner pikelets will be crispier, while thicker ones will be softer.
Cook for 2-3 minutes on one side, or until the edges start to lift and the bottom is golden brown. Flip and cook the other side for another 2 minutes until golden and cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Enjoy these savoury pikelets hot with your favourite accompaniments! Seaweed pickle is a personal favourite. Enjoying them in the open air is even better.
Cooked over an open fire for a recent workshop - they went down a treat! Pictured here with Chicken of The Woods Mushrooms - (Which do taste a bit like chicken)