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