I bought the book that the recipes come from just after I got married, over 27 years ago. The Scottish Pancake page is not only the most well used, but almost the only recipe I have ever used from this book. It has always been a very popular one with my four children, usually on a Sunday morning for breakfast. I can’t remember when I started putting mashed banana in the recipe and it’s only now, as a vegan, that it has occurred to me that the recipe might be just as good without eggs or even a substitute, and of course, the milk is plant-based.
Juicy, fat sultanas became an addition when the children were still all very young and it goes without saying (in my household anyway), that cinnamon also became an integral part of the recipe. Of course, pancakes aren’t just for breakfast, served with a good helping of whipped cream, they make for a great occasional dessert. I haven’t got round to it yet, but I think fresh, or frozen, blueberries would be a delightful alternative to the sultanas. I often serve the pancakes with fresh fruit on the side. It just seems to be the right thing to do and this week, I had a mango to use up. Delicious!
- 15g/1 tblsp vegan butter
- 15ml/1 tblsp agave syrup (or similar)
- 1 tblsp of plant-based milk
- 175g/1 cup/6 ounces plain/all purpose flour
- 2 tsps baking powder
- 1 tsp cream of tartar
- ½ tsp cinnamon
- 25g/2 tblsps caster sugar
- 30g/2 ½ tblsps sultanas
- 1 banana, well mashed
- 160ml/ ¾ cup/6 fl. ounces plant-based milk
- Coconut oil for greasing
- Place the vegan butter, agave syrup and 1 tablespoon of milk in a pan and warm until the vegan butter has melted. DO NOT BOIL. Allow to cool a little.
- Sift the dry ingredients together into a bowl and make a well in the centre. (Sifting is important here when there is no egg because it adds incorporates air which helps the pancake to rise).
- Add the mashed banana and half the milk. Gradually mix in, adding the rest of the milk a little at a time.
- Add the remaining milk and beat for a minute or two. This helps to incorporate more air into the mixture.
- Allow to rest for 10-12 minutes.
- Heat a heavy-based pan over a low to moderate heat and add a small enough amount of coconut oil to lightly grease the pan.
- Using a tablespoon, drop the batter into the pan and cook until the underside is golden brown. If it burns within 2 minutes, the heat is too high. Don’t worry if it takes longer than that to brown. Turn when ready and cook until golden brown again.