Viral 2-ingredient high-protein wraps: From flop to pancakes
Embark on a culinary rollercoaster from lentil wrap disappointments to pancake triumphs, as we navigate the whimsical world of viral recipes with a touch of humour and a dash of resilience!
If the promise of 2-ingredient high-protein wraps is simply too enticing to resist or you’ve spent a lot of time on social media, then you’re bound to have come across the viral 2-ingredient lentil wraps.
You might have even tried to make up a batch for yourself – what could possibly go wrong with blitzed soaked lentils, right? Wrong! A lot could go wrong: they could flop, dismissibly, and this could leave you really pondering all your life choices.
If this happened to you, firstly it’s not you – it is 100 per cent the recipe or the pan, and, secondly, you are not alone! We too were let down by this humble lentil recipe…
Admittedly, we had heard some success stories, so even though we were still feeling mildly traumatised by the first flopped lentil experience, we decided to give it another go. This time, we decided to use soaked green split peas and – spoiler alert – they were just as big a disaster!
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Unless you have an elite set non-stick frying pan or the patience of a saint, not all viral recipes are worth trying!
But if curiosity does get the better of you and you do end up with a flopped attempt on your hands, worry not: we have just the solution. To make sure nothing goes to waste, we were able to turn the flopped soaked green split peas into some pretty epic pancakes. Which, with their delicate green hue, are totally worth a mention!
The formula for green split pea pancakes
Clean and rinse 250ml of green split peas and then soak in 650ml of water for at least eight hours. Then blitz in the same soaking water with a pinch of salt.
Take 1 cup of the blitzed green split peas mixture and add 1 cup flour, 1 egg, 1 generous pinch of salt and 1 tbsp of oil (or melted butter). Mix this all up until smooth. The batter will be thick; at this point you are going to gradually add anything from ¾ cup to 1¼ cup of milk or water to the batter, stirring to test for the desired consistency. Most pancake recipes call for 30 minutes of rest before frying, but if you’re like us (and impatient) they fry up perfectly without any rest time.
These pancakes will be slightly thicker than your usual crêpe-style pancakes, but they had some real stability to them plus they have that added protein and fibre kick from the green split peas and they are all kinds of delicious, especially when generously filled with savoury mince, cheese and jalapeño atchar!
A tip for pancakes: the thinner you make the batter, the thinner your pancakes will be, but this does make the batter slightly harder to work with.