Lentil Pancakes with Smoked Salmon and Crème Fraiche

By Marge Perry & David Bonom

The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving.

  • Yield: Makes 48 pancakes (12 servings)

All you need for this recipe and more...


1/4 cup lentil du puy

1 1/3 cup all-purpose flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons sugar

1/4 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups buttermilk

1 large egg

4 tablespoons unsalted butter, melted

1 pound sliced smoked salmon

6 tablespoons crème fraiche

6 chives, cut into 1/4-inch pieces


1. Cook lentils according to package directions; drain.

2. Combine the flour, cornmeal, baking powder, baking soda, sugar, cumin, salt and pepper in a medium bowl. Combine the buttermilk, egg, and butter in a separate bowl. Stir the buttermilk mixture into the flour mixture until smooth. Batter will be slightly thick. Gently fold in lentils.

3. Heat a large nonstick skillet over medium. Drop batter 1 tablespoon at a time into skillet. Cook pancakes until the tops are just covered with a few bubbles and the edges are set, about 2 minutes. Turn and cook until browned, about 2 minutes longer. Transfer to a baking sheet and repeat with remaining batter. 

4. To assemble, top pancakes with salmon and 1/2 teaspoon crème fraiche; garnish with the chives. May be made advance and refrigerated up to 4 hours ahead.