York has a brand new and excellent pancake house. It’s run by a couple (I think) and they really care about their business and their customers. Rumour has it that they felt terrible turning away a vegan who had visited for a pancake, and so set about making a vegan and gluten free pancake that they were proud of. Rebecca and I went for a pancake and its was incredible. She went for a savoury one and I went for a sweet one. So. Good. We had pancakes for all our our meals for the next 2 days until I had a recipe I thought was good. It’s great for every meal. Here it is:
250g plain flour
2 tsp baking powder
Pinch of salt
350 ml soymilk
One ‘no egg’ as made up following packet instructions or half a banana, mashed
150 ml sparkling water
1tsp Sunflower or rapeseed oil, plus more for cooking
- Mix the flour, baking powder and salt in a bowl.
- In a blender either take the ‘egg’ you’ve made or the well mashed banana and add to it the soy milk. Blend fast, until it’s smooth.
- Add to this the oil and the sparking water – don’t blend, just give it a stir to mix it up.
- Pour the liquid mixture from the blender very slowly into the flour mixture and whisk as you pour, until it’s smooth.
- Heat a pan with a little oil and make pancakes. I’m not going to tell you how to do this, because you know, right?
There are some good options here for making complete meals. I like to fry some red onion, courgettes, garlic, sundried tomatoes, mushrooms and sweet corn, them mix this with one ladle of batter (in a separate bowl – not the full mix) before cooking the pancake. This makes a great lunch, particularly served with some avocado and tomato on top, and a dollop of vegan pesto, which you can make yourself, but sacla do make one that you can get in most supermarkets. It’s also good with pecans, banana and syrup, and a scoop of Swedish glacé ice cream (again, widely available soy ice cream), or traditional, with lemon and sugar.