Pancakes have always been one of my favourite things to eat and make; and not just for the obvious reason that they are yummy! Growing up, one of the first things my Mum taught me to make were pancakes. I loved helping make the batter, listening to the pancakes ‘sing’ (the squeaky noise they make when cooking, before you think I am crazy!), the hissing noise when the batter hits the pan and swirling it around the pan to make sure you get the perfect shape, waiting for the edges to curl before turning and of course tossing the pancake up in the air to flip to the other side.
In our family we never need an excuse to make them! In fact over the years it has kind of turned into a Sunday family tradition; if there are no pancakes (or a better substitute) on a Sunday morning, questions will be asked!
Whilst my Mum taught me a traditional pancake recipe using milk and eggs, I now make pancakes without using these – since I am semi-vegan I don’t buy milk or eggs, so all my baking is vegan. I have tried a lot of different recipes that are out there, and now I would like to share with you my own adapted recipe for simple pancakes – these are for traditional, large thin pancakes, as opposed to the American-style thick ones (maybe I will share a recipe for those another time!).
1 cup (120g) of plain flour
1 cup (240ml) of coconut/almond/soya milk
1 tsp. of coconut oil
1 ‘no egg’ egg (available from health food stores or online)
Water as required (check consistency of batter first)
A pinch of salt
Makes ~5 pancakes
- Sieve out the flour into a large bowl, adding a pinch of salt.
- Prepare the ‘no egg’ mixture (other brands available) as follows: mix 1 teaspoon of ‘no egg’ powder with 2 tablespoons of hot/warm water in a small bowl.
- Make a well in the centre of the flour and add the ‘no egg’ mixture and mix.
- Add the milk gradually to the mixture, while stirring – I usually use coconut milk to give the pancakes a nice creamy flavour; if you want a slightly thinner batter you can use almond milk. Soya milk is pretty good and gives a good consistency too. Basically, try out a few different ones and see what works for you!
- To get the mixture nice and smooth, give it a whizz with an electric whisk – when you see bubbles and there are no lumps of batter (or minimal), you’re good to go!
- Heat a frying pan on medium heat on the hob.
- Add a teaspoon of coconut oil to the pan and when it’s melted, wipe it around the pan with a small piece of kitchen roll (Mama’s top tip!) – this makes sure that your pan is lightly greased but not too oily; no one likes an oily pancake!
- When your pan starts to lightly smoke, you are good to go! Coconut oil has a fairly low smoke point, so make sure you have the hob on medium heat so you don’t smoke out the kitchen! Alternatively you can always use a non-dairy margarine or any other oil without a strong flavour.
- Ladle out/pour batter from a jug into your pan and swirl it around in a circle to cover the base fully.
- Wait for the batter to dry out completely and the edges to start turning up and smoking a little.
- Flip time! Flip it, toss it, turn it, whatever works for you.
- Wait until the other side is done – you can always have a peek with a spatula – the second side will take less time to cook.
- Move onto a plate (you can cover with a clean tea towel or keep a plate in the oven on low heat if you want to keep them warm while you make the rest!).
- Repeat until you have used up all of the batter.
- Serve up with preferred toppings. My favourite is the classic lemon and sugar combo, but fruity pancakes are yummy too!
This recipe is for just 5 pancakes, so if you are having friends over or cooking for family, then just double or triple up on the quantities. If you want to make the batter thinner you can add water.
I hope you like this recipe and don’t wait till pancake day to make them! What’s your favourite topping?