Recipe: Vegan Pancakes

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It’s Shrove Tuesday on Tuesday. Or, as it’s better known in the UK, Pancake Day. It was a way of using up eggs and butter before the fasting of Lent took over. This being the UK, a virtue was made out of a necessity with the addition of a sporting element and yet another improbable race was added to the British Canon of People Dressed in Stupid Costumes Doing Silly Things at Speed.

All of which is fine if you eat eggs and dairy. But what if you don’t? I have done some searching on the internet to find a good pancake recipe. It’s been a little complicated because a lot of the recipes are for American pancakes, which, while fine for breakfast, are not what is wanted here. I finally tracked down enough proper pancake/crepe recipes and did some trial and error to come up with the best and simplest recipe.

The essential ingredients are flour, soy milk, baking powder and salt. Please don’t omit the last one, it really does make a difference even if you’re going with a sweet filling.

This recipe makes 8 pancakes, but that will depend on the size of your frying pan and how thin you can get the coating. The first one out of the pan is always the throwaway (or cook’s treat) because you never get the temperature right or the pan oiled correctly.

 photo pancakes_zpslauaxbt4.jpg

Ingredients
175g plain flour
1 tsp baking powder
1/2 tsp salt
250ml soy milk
2 tsp vegetable oil
oil for frying

Mix the dry ingredients together thoroughly and slowly add the milk and oil.
Whisk until you have a smooth batter the consistency of thick cream.
Heat the frying oil in a medium sized frying pan.
Pour in enough batter to coat the bottom of the pan.
Fry over a medium/hot heat until it is a light brown on the bottom and moves freely about the pan.
Flip (or toss!) and cook until just cooked, with light brown patches.
Serve folded with a sweet or savoury topping. I go with tradition with lemon juice and sugar.
Makes 8 pancakes

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