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17 February 2015

Vegan English Style Pancakes (Savoury & Sweet)

Makes: 8-10
Time: 25 mins

British people generally aren't that big on eating pancakes throughout the year, but when it comes to pancake day, it's a case of eating as many as you can in one day, you eat them for breakfast, lunch and dinner if you can - I usually have savoury ones then sweet as a dessert. When I say as many as you can there's usually a humble brag going on about how many you've eaten, whilst trying to convey that you feel awful about how many you've consumed - you don't, the more the better!
The classic combination of lemon and sugar on thin crepe-like pancakes is a staple in most homes on Shrove Tuesday and half of the fun is making them. This year I was determined to still enjoy that tradition, despite not eating eggs; there are so many vegan recipes for scotch/american pancakes but the English style ones were seriously lacking. I experimented with this recipe to produce proper British pancakes, that have the same known and loved texture of pancakes made with eggs and milk, worthy of pancake day breakfast, lunch & dinner! The test batch was eaten by myself and one of my housemates, who confirmed there was no difference in taste - eggs are definitely not needed in this case! I have made lemon & sugar ones so far but will have the rest of the mixture as a savoury batch later. Below I have listed some savoury & sweet flavour combinations that you could try - use your imagination for the recipes! 
Vegan English Style Pancakes with Lemon Juice & Sugar
Flavour combinations you could try:

  • Lemon & Sugar
  • Strawberries & Chocolate 
  • Blueberries & Maple Syrup
  • Peanut Butter & Banana
  • Vegan Nutella & Banana
  • Pesto & Tomato 
  • Garlic Mushrooms & Spinach
  • Roasted Chickpeas & Avocado w/ Soy Yogurt
  • Roasted Red Pepper & Vegan Cream Cheese
  • Spinach & Tofu w/ Sweet Chili Sauce

Vegan English Style Pancakes with Lemon Juice & Sugar

You'll need:

  • Jug
  • Whisk
  • Cup Measure
  • Non-stick frying pan

Ingredients:

  • 1 cup plain flour
  • 1 tsp Baking powder
  • 1 tbsp sugar
  • 2 cups Soy milk
  • 1 tsp oil
  • Dairy free butter, for frying
  • Choice of toppings

Method:

  1. Mix the dry ingredients together, then whisk in the oil & add the milk gradually until completely smooth.
  2. On a medium heat, melt a small amount of butter in the pan until sizzling, pour into a bowl if there is excess (use for the next pancake), turn the heat down slightly and pour a small amount of the batter into the pan, tilt the pan to spread the mixture around until it thinly coats the bottom of the pan. When the pancake starts to dry out on top and the edges are curling, check that the pancake has browned slightly, lift up the edge with a spatula and carefully flip it - you can grab the edge with your hand to flip it, just be careful not to burn yourself. 
  3.  Transfer the pancake to a side plate and continue with the rest of the mixture.
  4. Top the pancakes with your choice of filling and roll up, enjoy as many as you can! Cassidy xx
Vegan English Style Pancakes with Lemon Juice & Sugar