Vegan Dairy-Free Pancake Batter:
50g (2oz) white flour
50g (2oz) gram (chickpea) flour
100ml soya or other non-dairy milk
100ml water
Sieve the flour. Mix the liquid ingredients in a bowl, and slowly
add the flours, beating well with a whisk until
a
smooth,
runny
batter
is formed.
Heat a non-stick frying pan. When hot, add a small amount of
vegetable oil to the pan to heat up. Place 2-3 Tbsp of batter into
the pan and roll
the
pan
to spread
the batter
into
a
circle, around 15cm (6") across. Cook for 1-2 minutes, or until
set, then turn or toss the pancake over, and cook a further 1-2 minutes
on the other side, until
just starting to brown. Remove onto a warm plate, and keep warm in
a low oven while cooking the remaining pancakes.
To serve, sprinkle a little sugar on a pancake, drizzle on some lemon
juice and roll up into a cigar-shape.Alternatively, spread with jam,
or serve with dairy free ice-cream.
Pancakes may also be served with a savoury filling, such as garlic and
soya cream cheese, or fried mushrooms and onions.
To freeze pancakes: place a sheet of greaseproof paper in between
each pancake, and place in a sealed bag or box in the freezer. To thaw,
remove
pancakes
individually and defrost at room temperature or in the microwave oven. Reheat
in a frying pan or microwave oven.
Makes 6-8 15cm pancakes.
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