Tuesday, 17 February 2015

3 flours vegan pancakes

Eat my shorts Picasso!
Today is Shrove Tuesday, which is the Tuesday before lent start. In some part of the world, this day is also known as Mardi Gras or Crepes day… in most houses here in the UK, people will be making pancakes with all sorts of topping.

Unfortunately for me I am currently on sick leave and cannot go out to buy extras for my pancake.  I just had to make do with what I found in the house… and this is what I found.
The brownest on is the wheatbran

For the pancakes:
·         50g Natural wheat brand
·         50g Fine corn flour
·         50g self-rising flour
·         4 Apples (sugar replacement)
·         150ml Soya milk
·         150ml fizzy water (great for the bubbles)
·         Rice Bran oil

Fruit Salad:
·         1 Sharon fruit
·         1 Pear
·         5 Dates
·         1 Orange (for the juice)
·         1 Pomegranate
Fruits salad
Start by preparing the fruits salad.
Peel and cut the Sharon fruit, pear, ½ orange, pomegranate and combine in a bowl.
Chop the date and set aside as the will be added just before serving (a wet date does not taste good).

The other half orange will be drizzled over the dish before serving as the juice will keep it all wet and moist.

Making the pancakes.
Peel, cut the apple and blend with the milk to obtain a smoothie-like mix.
In blender or food processor, combine the wheat bran, corn flour and the smoothie. Whizz to obtain a very smooth batter. I should mention here that wheat brand looks a bit like really tiny flakes that do not tend to break down on the contact of a liquid.  Putting all the flours through the food processor will help the flakes to become a bit more flour like and help perfectly combine it with the corn and self-rising flour.
Fresh pancakes
Once all that is done, pour the batter into a bowl and fold in the fizzy water with a small pinch of salt. The pancake mix is ready.
Note: this batter will not behave like a plain flour mix. It take a lot of oil and will take long and a gentler touch to manipulate. You won’t for example be able to flip it over. So take your time with it while frying.
Got this after my half marathon
So, in a hot pan 3 table spoons of Rice Bran oil and measure up about 2 table spoons worth of batter for each pancake. Don’t do too many at the time as you may lose track of time and burn the pancake.
Fry each side for 1 minute to 1.30 minutes on medium to low heat to allow the batter to cook through. Again, because it isn’t made of flour, it take slightly longer to cook. I had few mishaps while doing it and learning as I went.
With the measurements above, you should obtain 9 to 10 small pancakes.
Serve warm with the fruit salad washed with orange juice.
Serving suggestion
If you’ve got sugar, you could cook the fruits in caramelised sugar and serve with the juice from the cooked fruits!
This is just perfect for digestion with all that fibre!


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