PANCAKE TUESDAY… Vegan ‘Buttermilk’ Pancakes


Photo Credit: ALI ALLEN

 

It’s Pancake Tuesday, which can only mean one thing… er, well, pancakes. As a self-confessed pancake crazed loon I have about a gazillion variations up my sleeve for such occasions but none really top my ultimate “Summer Berry ‘Buttermilk’ Pancake” recipe from my cookbook Keep it Vegan. It’s not too late to grab a ‘nana and some flour on your way home and whip up a storm in your kitchen after work – I know my Husband will be expecting a batch as soon as he walks through the door and I shall gladly oblige. The candied walnuts are my favourite pancake topping too. I just love the added bit of crunch they lend to the dish, particularly alongside the uber-soft pancakes… I’m a texture gal, through and through. Of course, seeing as it’s not summer, I’ll forgive you for opting for a more seasonal fruit although supermarkets seem to stock berries year round these days so you shouldn’t have a problem getting hold of them. What really sets these pancakes apart from the rest is the ‘buttermilk’ element, which is simply soya milk that has been mixed with cider vinegar and set aside to curdle – sounds horrendous, tastes incredible. It really gives this dish depth of flavour and renders them slightly fluffier too… whatever chemical reaction it instigates, I ain’t complain’ – just eatin’ ’em up and makin’ some more. Happy Pancake Day!!
 

Summer Berry ‘Buttermilk’ Pancakes

Makes 8-10 pancakes/serves 2-4

 

Pancakes are perfect brunch time fodder and a sure-fire way to get your weekend off to a good start as well as impressing guests. This basic mixture can be tweaked and added to as desired (blueberries, choc chips or raisins work wonderfully too), but I just love this candied walnut and nutmeg combo.

 

Ingredients:

For the pancakes

150g plain white flour

40g caster sugar

11/2 teaspoons baking powder

1 teaspoon bicarbonate of soda

pinch of sea salt

1/2 teaspoon freshly grated nutmeg

240ml soya milk

1 teaspoon cider vinegar

1 banana, peeled and mashed

15g soya butter

1 tablespoon sunflower oil plus extra for cooking

 

For the candied walnuts

100g walnut pieces

1 tablespoon agave nectar

 

To serve

fresh berries

freshly grated nutmeg

agave nectar or maple syrup

 

Method:

1) In a large bowl thoroughly combine the dry pancake ingredients. Mix together the soya milk and cider vinegar in a jug, set aside for several minutes and allow to curdle – this will be the ‘buttermilk’ element.

 

2) Whisk the banana into the soya milk mixture. Make a well in the dry ingredients and add the milk mixture, folding gently until incorporated.

 

3) Melt the butter with the oil in a medium, non-stick frying pan and pour into the bowl, ensuring everything is fully incorporated – I use a whisk. Allow the pancake mix to sit for a while – the pancakes will puff up better.

 

4) Preheat the oven to 100°C/gas mark ¼. Heat a little more oil in the frying pan and add a small ladleful of mixture to form a pancake. Don’t overcrowd the pan – only cook one or two pancakes at a time. They should come to about 8cm in diameter. Cook until bubbles appear on the surface before flipping over and cooking for a further few minutes on the other side. Transfer to a plate and keep the pancakes warm in the oven – try not to stack them or they may go soggy.

 

5) Wipe the pan with kitchen paper, add the walnuts and toast on a medium heat for a few minutes before adding the agave. Allow the walnuts to become sticky and then slightly hard – stir constantly so they don’t stick to the pan.

 

6) Serve the pancakes with fresh berries, the candied walnuts, a good grating of nutmeg and lashings of agave or maple syrup. Brunch time!

3 responses to “PANCAKE TUESDAY… Vegan ‘Buttermilk’ Pancakes”

  1. laura Kevane says:

    I would love to try these. would the recipe work just as well if I were to substitute the soya milk with almond milk?

  2. Joceline says:

    Hi, I have just made a batch of the vegan pancakes and they are gorgeous. I used coconut milk instead of soya, used less sugar (and brown) and added a tablespoon of ground flaxseed. I am not a vegan but taking part in veganuary and really enjoying it. It’s not too hard, having been either vegetarian or pescetarian all my adult life, but I am loving the challenge. I cook for a living and have started including lots more vegan and gluten free recipes on the menu. Your blog is really inspiring and I am loving the recipes. Thanks

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