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Sour Lentil Pancakes With Haskap Berry & Maple Syrup By Chef Jonathan Chovancek

Posted by Lonsdale Cook Culture on

In celebration of this weekend's Brunch Crawl in North Vancouver we're sharing Chef Jonathan's Sour Lentil Pancakes With Haskap Berry recipe with you. Hopefully you can make it by but if not we hope you can enjoy his awesome pancakes at home!


Makes 12 cakes


  • 2 cups split red lentils
  • 2 cups hard red wheat berries
  • 1 tsp toasted fennel seeds
  • 1/4 tsp black pepper
  • coconut oil
  • 1/2 cup fresh or frozen haskap berries
  • 1/2 cup #2 amber maple syrup
  • 1 tbsp unsalted butter


Rinse the lentils and wheat berries under cold running water. Place in a 1 litre container and cover with cold, clear water and lightly cover the the top of the jar with cheesecloth. Allow the grains to ferment at room temperature for 24-36 hours in a cool, dark spot in your kitchen. After 24-36 hours the water covering the legumes should smell sharp and tart.

Drain the lentils and wheat berries, reserving the soaking liquid. Place the grains and legumes into a high powered blender with 50% of the soaking liquid and spices and puree into a thick, smooth batter. Add more of the liquid if necessary.

Place into a covered container and allow to ferment 8-12 hours, until the batter has a spongy, beer-batter appearance.

Preheat a cast iron griddle and add 1 -2 tbsp coconut oil to the pan, enough to cover the surface. Use a large spoon to scoop 3-4 cm round pancakes into the skillet and cook each side over medium - high heat for 4-5 minutes, until they are golden brown. Remove from the pan and place on a warm plate and repeat until you have gone through all of the batter.

In a small sauce pan heat the haskap berries and maple syrup together to just under a boil. Remove from the heat and stir in the cold unsalted butter. Dress each pancake with the syrup


Contact/follow Chef Jonathan

Bittered Sling Twitter: @Bittered_Sling, @ChefJonathanC
Instagram: @Bittered_Sling, @ChefJonathanC

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