....whatever you like to call it! I hope you had a good one.
We celebrated with pancakes at work. This type of a special day for pancakes seems to be a
more British phenomenon with other cultures and countries more into pancakes of all
types all year round. Don’t get me wrong we eat pancakes at other times too,
it’s just that Pancake Day is that little bit more special and the supermarkets
fill their ‘seasonal’ shelves with pancake mixes, eggs, lemons, sugar, maple
syrup and sauces of all descriptions. Basically an opportunity to entice people
with an array of sugary treats!
On Friday I tested out my first successful vegan classic pancake recipe, so check it out! I was so
happy with the success I replicated it today at pancake lunch with my
colleagues.
They made up their traditional batter with eggs and milk
and I made up my own egg-free batter with soy milk. I used a little
baking powder so my pancakes were ever so slightly fluffy and had more bubbles
compared to theirs. I made a few extra as I knew people would be too
curious not to want a taste.
Check out their big stack and my little stack!
Vegan vs Non-vegan....the verdict? Well, they looked and tasted pretty much
identical. I think any non-vegan would be
hard pushed to tell the difference.
Digging in......
Almost as critical as the pancake itself are the toppings!
Some had savoury pancakes but most of us opted for the sweet versions... we
kept it simple with the classic lemon and sugar, maple syrup, blueberries, banana
and cinnamon, plus there were a few lashing of nutella for some of my
colleagues.
(I know, I know....blasphemy to this blog, but I still couldn't resist a pic!)
Did I have more pancakes when I got home in the
evening... um, maybe! Pancake Day only comes round once a year after all
and I had to make sure I’d ‘fully tested’ my recipe, right?
Plus, I really wanted to test out a gluten free version
since these pancakes contain spelt. I used almond flour and potato starch
instead but alas it just wasn’t happening for me and so as not disappoint
others I resorted to another batch of spelt pancakes at short notice. I will continue my GF trials for a thin
pancake and let you know how I get on. I think the almond flour version may have worked out for a thick style pancake.
Mmmmm…maybe you are feeling a little peckish? Pancakes of
all kinds are great all year round, particularly as a quick ans easy healthy style brunch.
Maybe these fat pancakes will take you fancy?
or how about my newest most craveable creation....the choc chunk breakfast cookie....(looks like a pancake and only takes 2 minutes!)
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
what a fun idea! i love all of the toppings!
ReplyDeleteNomnom. Poorly I can only make thick and soft ones. If I only had an idea how to make those thin crêpes :(
ReplyDeleteHi Katharina, have a look at the 'classic pancake link' at the top of the post. The thin pancakes are pretty easy provided you have enough liquid to make sure they are thin enough and a binding agent like ground flax or chia to do the job of an egg.
DeleteWhoops. Forgot to mention, that I´m some kind of afraid of white flour. Do you think, I can prepare your pancakes with the whole grain version ?
DeleteYep a wholegrain version will be fine. I usually use wholegrain spelt but just wanted to have a light coloured pancake this time and white spelt is the least refined option.
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