Vegan Pancakes
A recipe to promote pity for
all those who will be beating and
eating
batter with eggs and dairy on this day.
Multiply according to need
Individual nutritional needs and appetites vary, but quantities given are sufficient for one medium-sized adult person.
Preparation Time
Sauce: excluding pre-soaking, ½ hour.
Pancakes: 20
minutes, but can be prepared up to 24 hours in advance.
Cooking Time
Sauce: 20 minutes.
Pancakes: 5 to 25 minutes,
depending.
Ingredients for sauce
- Sultanas
- Fruit juice
- Citrus fruits
- Cornflour
- Water
Ingredients for pancakes
- Organic wholemeal flour
- Ground linseed
- Bicarbonate of soda (raising agent – emits CO2)
- Cream of tartar (required to activate the Bicarbonate of Soda)
- Sunflower oil (or rapeseed, or olive oil)
- Soya Milk
- Sunflower oil or pure vegetable fat
- Ground ginger
Cooking equipment
- Cup
- Lemon squeezer (or juicer) and grater, and jug
- Saucepan
- Light wooden spoon
- Scales
- Sieve and Large Mixing Jug
- Strong wooden spoon
- Electric Hand Blender (optional)
- Fridge or cool place
- Oven, or hob
- Oven gloves
- a) Omelette pan/non-stick pan, or
- b) Yorkshire pudding trays or plain baking trays
- Kitchen paper
- Baking paper or greaseproof paper
- Large plate or dish with lid to keep warm
- Serving dishes and spoons
Method
For the sauce:
- (1) Measure out half cup of sultanas per serving. Just cover with sweet fruit juice (eg. grape juice). Leave to stand until sultanas are soft (1 ½ to 2 hours).
- (2) Take 2 citrus fruits per serving (lemons, limes, or oranges as preferred). Squeeze (and add grated peel if clean and unwaxed). Place in saucepan and add the softened sultanas.
- (3) Measure out 3 teaspoons of cornflour per serving. Add water and stir until a smooth fluid paste.
- (4) Heat the fruit juice mixture over a medium heat. When it begins to bubble, reduce heat to simmer.
- (5) Gradually stir in the cornflour paste whilst the
mixture gently bubbles. Stir continuously so that lumps
do not form,
until it reaches a consistency which glazes the back of the spoon but may still be poured. - (6) Either set aside to re-heat after pancakes are prepared, or pour directly onto prepared pancakes.
For the pancakes:
- (1) Measure out 100g organic wholemeal flour per serving. Sieve into a large mixing jug.
- (2) Measure 1 tbsp ground linseed (can be ground in a
coffee mill), plus 1 flat teaspoon of cream of
tartar, and ½ flat teaspoon bicarbonate of soda.
Add to the flour and mix. - (3) With a strong wooden spoon, form a hollow in the middle. Pour into this a tablespoon of sunflower oil (or rapeseed, or olive oil).
- (4) Then gradually add the soya milk, up to ¼ litre, to a consistency which can be poured. (Use an electric hand blender if possible.)
- (5) When a smooth batter is formed, which coats back of spoon, put aside and stand in a cool place (in fridge if preferred). If leaving to stand for several hours, stir intermittently.
- (6a) To cook in a pan:
- (i) Have kitchen roll to hand, to wipe pan clean after each pancake. (Don't pour oil down the sink, you can compost it with kitchen roll.)
- (ii) Heat the pan until it is very hot, then add sufficient oil to coat the bottom of the pan.
- (iii) Test for readiness by dropping in a small amount of
batter.
If it cooks rapidly the pan is ready. - (iv) Pour in batter, and quickly spread evenly by tipping so that a circle is formed.
- (v) Hold the pan over the heat, tipping it one way
then the other, until the pancake slides freely. - (vi) When one side is cooked, flip the pancake and cook the other.
- (vii) When cooked, slip the pancake onto a piece of
greaseproof or baking paper and pile up successive pancakes on a warmed plate. - (viii) Keep warm (such as in a low-heated oven) whilst preparing more pancakes.
- (6b) To cook in an oven:
- (i) Heat the oven to a high temperature (gas mark 7 or 8)
- (ii) Either grease a Yorkshire Pudding tray with pure
vegetable fat or a little sunflower oil, and warm in
the pre-heated oven. Or cut baking paper for a
baking tray (one sheet per serving),
and warm the tray in the pre-heated oven. - (iii) When the tray is hot, either pour batter into the cups, or gently spread in a circle on a sheet of baking or greaseproof paper on tray.
- (iv) Place in the oven and keep door shut until cooked. Cakes ought to be brown and crispy when tapped, but not burnt.
- (v) Remove from oven and put in a hot, lidded dish in a warm place until serving.
- (vi) Repeat the exercise to prepare additional servings.(The baked batter circles also make good mini pizza bases!
- Tip: The baked batter circles can be partially cooked in the oven until mixture is bound, then transferred to a frying pan They are also easier to toss in the air this way. Alternatively, partially bake then remove from oven,top with tomato sauce, artichokes, and vegan cheese, then return to oven briefly, and you have a pizza.
- (7) To serve, take each pancake individually. Use a
palette knife to spread an even coating of sauce on surface
of pancake. Or, depending upon how the cups have set,
either pour into the top, or cut a cross so that sauce may be poured inside. - (8) Place each serving on an individual, clean plate.
- (9) Pour a little more sauce on top to taste, and add a small sprinkling of ground ginger.
- Give thanks, and enjoy!