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.