Sweet Pancakes with Blood Orange Sauce

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There’s not a lot that can be said about pancakes really but there are a lot of things that can go with them.  I made a blood orange sauce simply because they had been reduced by 50% and my boyfriend brought them home to me.  The juice could be substituted for lemon juice or try a fruit coulis.

By removing the sweetener and the vanilla essence, and increasing the salt slightly, they can also be used for savoury dishes.  Substitute wraps for pancakes, or make a savoury filling.  My mum used to make a cheesy sauce with added tuna and turn the pancakes into little parcels that were then baked until the pancake was crispy on top.  I cooked those occasionally for my children too.

Specific to Abruzzo in Italy, pancakes are used to make a particular dish called ‘Timballo di Scrappelle‘.  It is layered rather like a lasagna but when it is finished, it kind of resembles a cake before cutting into it.



  • 100g plain flour
  • 25 g gram flour (or 125g of plain flour in total)
  • ½ tsp baking powder
  • pinch of salt
  • 2 tsps caster sugar
  • 330ml of plant-based milk
  • 25g vegan butter, melted
  • 1 tsp vanilla essence
  • Oil for cooking (sunflower is a nice light one, but most oils will be fine)


  • Sift the dry ingredients twice into the mixing bowl. This is necessary to incorporate air into it.
  • Make a well in the centre and add half the milk. Gradually mix in, adding the rest of the milk and the vanilla essence, a little at a time and beat for a minute or two.  This helps to incorporate more air into the mixture.
  • Heat a heavy-based pan over a low to moderate heat and add a small enough amount of oil to lightly grease the pan.
  • Pour in just enough batter to cover the base very thinly, tilting the pan to ensure even coverage.
  • When the edges are starting to brown, turn them over. If you think you can, flip them over in the air.
  • Cook until golden

Pancakes with eggs in tend to have a slightly lacy appearance to them.  This won’t happen with these eggless one’s but they taste just as good.

Blood Orange Sauce


  • 180ml of freshly squeezed orange juice
  • 1 tblsp cornflour
  • 1 tbsp water


  • Gently warm the juice in a small pan.
  • Whilst the juice is warming, place the cornflour into a cup and mix with the water. Always add the cornflour first otherwise it will become lumpy.
  • Slowly stir the warmed juice into the cornflour mix and then pour it all back into the pan.
  • Keep on a low heat, stirring continuously until the mixture has stopped thickening.
  • Can be used hot or cold. If using cold, stir it occasionally until cool to stop a skin from forming.

Fold the pancakes on a plate and drizzle the sauce on top.

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