Posts tagged under: British pancakes

American pancakes

Posted on February 28th, 2017 · By admin

American pancakes

American Pancake Stack

American-style (stacked) pancakes
British (crepe like) pancakes
135g plain flour
1tsp baking powder
1/4 tsp bicarbonate soda
2 tbsp golden caster sugar
1 tsp ground flax
1/2 tsp salt
130 ml almond milk
2 tbsp vegan margarine
Coconut oil for frying / or a light oil of your choice

Sift together the flour, baking powders and salt. Place the almond milk, flax and sugar in a large bowl and using an electric beater or hand whisk, whisk until frothy.

In a small pan or cup, melt the margarine and whisk it into the almond milk mix. Now fold the sifted flour in, turning just until it’s all blended in. Let the batter rest for 10-15 minutes.

For these pancakes the batter will be thicker than with the crepe style mix.

Heat your cast iron, nonstick skillet or fry pan, add a quarter teaspoon of coconut oil and as soon as it melts pour a small ladle of the batter directly on top of the coconut oil.

The coconut oil will add flavour and a delicious crispy shell to the pancake.

Let the pancake cook until it looks dry on top, small holes may also appear.

Use a palette knife to turn and the other side.

Happy Pancake Day!

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Happy Pancake Day!

Posted on February 28th, 2017 · By admin

Happy Pancake Day! Shrove Tuesday

Happy Pancake Day!

Shrove Tuesday might seem like a bit of an oxymoron for vegans as the idea is to get rid of all the fatty foods like eggs, flour and milk before the beginning of Lent. Just because the vegan lifestyle can sometimes generally lend itself to a Lenten diet doesn’t mean we don’t know how to indulge. Feel free to pour on heaps of Vermont maple syrup and or chocolate sauce to your hearts content.

Looking for American style pancakes?

Traditional British pancake
100g plain flour
1 tbsp ground flax
300ml almond milk
Oil for frying

Simply add all the ingredients to a bowl, then for a sweet pancake add two tablespoons of golden caster sugar, or for a savoury pancake add half a teaspoon of salt. Using an electric beater or hand whisk, whisk until the batter is smooth.

For successful pancakes, a cast iron or nonstick skillet should be used. Taking a clean and dry pan, first heat then use a paper towel to quickly wipe the oil evenly over the surface.

Most supermarkets now sell light cooking oils in spray bottles; one quick spray is also a handy way to oil the hot pan.

Lift the pan off the heat and pour a small ladle of batter onto one side, tilt the pan to allow the batter to flow over the surface and to the edges.

Put the pan back on the heat straight away and cook until the top looks dry and the edges are starting to lift away.

By the time the pancake is cooked through from one side it will be easy to turn it over using a palette knife, but as it’s pancake day you really should at least have a go at the flip.

Try to sharply flip the far end of the pan as you hold it in front of you.

Happy Pancake Day!

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