Pancake day or Shrove Tuesday is upon us and although I don’t think pancakes should be saved for just one day of the year, why not celebrate and crack out your frying pan for some flipping on Tuesday.
In the UK, pancakes are thin and crepe-like, traditionally rolled up and served sweet with lemon and sugar.
As a kid I remember how badly the first one always came out, being tossed in the bin; rolling the thin batter around the pan and watching closely for little bubbles to appear then disappear; eagerly teasing the edges and peaking beneath to see if it was almost ready to turn; and easing the pan away from the stove and flipping, high in the air, trying to catch it, gracefully, to make the perfect pancake.
We’d make a batch to eat together, keeping them warm under foil, or devour them one by one as they came out hot from the pan, squeezing over the fresh lemon juice and scattering over caster sugar, sweet and sticky. We’d roll them up and cut them with a fork and they’d be gone in three bites, before moving back to the stove to make the next. Each pancake better than the one before as the smooth batter settled and we honed our technique.
Traditional pancakes are made with flour, egg and milk, whisked together to make a smooth, pouring batter, best left to settle and combine for a time before cooking with.
My vegan recipe* is based on this with a few simple tweaks – using aquafaba to replace the eggs, a milk substitute and a little baking powder, just to aid the binding process, not to give any rise.
Give these a go this weekend or celebrate on Tuesday with these vegan pancakes. Here’s how –
210g plain flour
1/4 tsp salt
3/4 tsp baking powder
9 tbsp aquafaba (liquid from drained can of chickpeas)
420ml soy milk
2 tbsp vegetable oil
1 tsp vanilla extract
In a large bowl mix the flour, salt and baking powder.
Add the aquafaba, oil and vanilla extract then gradually whisk in the milk to make a smooth, runny batter.
Leave to sit for 10 minutes.
Heat your frying pan with a little more oil and add a spoonful of batter to the centre, taking it off the heat briefly to swirl the batter around to the edges of the pan. Cook for 30 seconds then carefully peel away an edge to see if it is browning underneath, then flip and cook for the same time on the other side.
Repeat to use up all the batter, eating as you go or keeping them warm in a cool oven or under foil.
To serve, squeeze over fresh lemon juice, sprinkle with caster sugar and roll up.
*based on a recipe by A Virtual Vegan