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Savoury Pancakes

2 spoon difficulty rating

10 minutes to prepare batter. Cooking time for 8 pancakes: about 10 minutes

Serves:

Savoury Pancakes

This all-vegan, easy recipe is a winner - a fantastic and easy basic to have in your recipe repertoire! Versatile is the name of the game - the basic batter can be used for desserts or breakfasts too. See Sweet Pancake recipe elsewhere on the website. Use a good heavy or non-stick frying pan, get the pan good and hot before frying - and don't worry if the first pancake doesn't turn out too well - the rest will be fine.

Notes to Caterers. The recipe is easily extended to make bulk quantities and it is easy to make a range of quick fillings - see options below. Pancakes can also be cooked in advance then chilledor frozen.

For a soya-free option, replace the soya milk with rice or other plant milk

Ingredients: 

Basic Batter

  • 175ml/6fl oz soya milk
  • 175ml/6fl oz water
  • 175g/6oz plain flour
  • 2 tbsp chickpea flour (also known as gram or besan flour - available from large supermarkets, health food shops and Asian grocers)
  • 1 tsp baking powder
  • 1 tbsp plain vegetable oil
  • Pinch of salt
  • Additional oil for frying - or low-cal spray if using non-stick pan
  • Optional: handful of fresh herbs such as parsley or oregano OR 1 tsp dried herbs such as mixed or thyme

Savoury Filling Ideas

  • Spinach & Mushroom: fry a chopped onion until soft. Add garlic, 120g/4oz sliced mushrooms and cook until mushrooms are golden in colour. Add a pack of baby spinach and cook that in for a few minutes, with a sprinkle of ground nutmeg and seasoning.
  • Red Pepper & Tomato with Smoked Tofu: fry onion and garlic then add at least one sliced red pepper. Add cubes of smoked tofu and cook for a few minutes before adding roughly chopped fresh tomatoes. Add herbs of your choice and season well with black pepepr and salt.
  • Indian-style: fill with dollops of vegetable curry or dahl - Lentil & Potato Curry goes very well, as does Quick Aubergine Curry or Chickpea & Potato. Or invent your own filling - and try one of our easy sauces from the website for a truly sumptuous meal.

Method: 

1. Make the batter. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.

2. Heat the frying pan until it starts to smoke. Add a small amount of oil to the pan then mop off any excess with kitchen paper - or use use low-cal spray, as above.

3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom.

4. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done. Remove from pan and keep warm in the oven on its lowest setting.

5. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up.

Hint - pancake batter is always better when left to stand for a while, so make it first then prepare your filling and cook it.

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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