Lentil & Nettle Pikelets

I made these for a foraging river walk along the banks of the River Leven, and they were delicious in the open summer air. In New Zealand we call mini pancakes pikelets and typically serve them with jam and cream; in Scotland you might know them as drop scones. This is the savoury cousin — built on red lentils, wilted nettles and whatever good mushrooms the season offers, chicken of the woods and chanterelles being ideal. One caveat before anything else: mushrooms are not worth mixing up. If you are not certain, leave it out — safety is paramount.

Foraging the nettles

• Protection — wear gloves and long sleeves against the stinging hairs.
• Identification — heart-shaped leaves with serrated edges and stinging hairs.
• Harvesting — pick young, tender leaves and shoots from the tops of plants that have not yet gone to seed.
• Preparation — cook or blanch the nettles to neutralise the sting; a kettle of boiling water poured over them is enough.

Ingredients

• 500g red split lentils, plus 600ml water for soaking
• 1 tablespoon chickpea flour (or another gluten-free flour)
• 1 large handful wilted nettle leaves
• 200g mushrooms — chanterelles are ideal
• 1 medium onion, sliced
• Oil and butter for the mushrooms, plus oil for cooking
• 2–3 garlic cloves
• 1 tablespoon curry powder
• 1 teaspoon salt, or to taste
• ½ teaspoon chilli powder or paprika (optional)
• 1 tablespoon lemon juice (optional)

Method

Soak the lentils

Rinse the lentils under cold water until it runs clear. Soak in 600ml water for 3–4 hours, or overnight for a smoother batter.

Prepare the nettles

Pour boiling water over the picked leaves to wilt them — once wilted they can be handled without gloves.

Sauté the onions and mushrooms

Heat oil and butter and cook the sliced onion and mushrooms until soft and golden. Set aside.

Blend the batter

Drain the lentils and blend with everything else, including the sautéed onion and mushrooms — raw garlic gives a stronger flavour, sautéed is milder. Add 100ml fresh water and blend to a smooth, thick batter, adjusting water until it resembles pancake batter.

Cook the pikelets

Heat a non-stick pan over a medium heat with a little oil. Drop in dessert spoonfuls of batter, spreading each slightly with the back of the spoon — thinner pikelets crisp up, thicker ones stay soft. Cook 2–3 minutes until the edges lift and the underside is golden, flip, and give them another 2 minutes.

Serving

Serve hot with your favourite dipping sauce, chutney or yoghurt, alongside a fresh salad, or with a curry. Chopped spinach, grated courgette, peppers — or sea spaghetti — all fold in happily for extra nutrition and crunch.