So, um yeah. It’s been a looong time. Between an ant infestation in the kitchen (EEEUW) and starting my own business, baking had to take a back seat. But it’s a new year and I now have a bit more free time too, so baking resumes. Yay! I really missed creating tasty treats for my nearest and dearest and have come to realise that I need it to help me relax and unwind.
This is a quick post about my post birthday party breakfast. Pancakes, nom! I knocked this recipe up real quick and thought you might like to try it too. It’s super quick and easy!
You will need:
8 Tbls of self raising flour
1 Tsp of baking powder
300ml of soy milk
1 Tsp of good quality vanilla extract
pinch of fine salt
One ripe banana
Agave syrup (I used honey flavoured) or maple syrup
Vanilla Ice-cream (I used Swedish Glace)
1 Measuring jug
Small frying pan
Small amount of sunflower or vegetable oil
1. Wipe the frying pan with a piece of kitchen towel soaked in oil to prep. In the jug, measure out 300ml of soy milk and then add in the flour, baking powder, vanilla extract and salt.
2. Briskly whisk the mixture to ensure it is completely combined and has no lumps in it.
3. Heat the frying pan until it smokes. Test a drop of batter to ensure the pan is hot enough.
Once ready, add about 2/3 of a ladle of batter to the pan and swirl it to fit the entire pan base. If you are using a big frying pan you may not want to do this as these are meant to be puffy Dutch style pancakes rather than thin crepes.
4. Once bubbles have appeared all over the surface of the pancake and it slips around easily in the pan, turn it over and cook the other side.
6. Use up the batter, this recipe should make 6 pancakes. Stack with pieces of chocolate in between each layer (I only had caramel choccies so I added one of these on the top pancake and melted it in the frying pan). Mmmmm, melty.
7. Top off with a scoop of ice-cream, slices of banana and a drizzle of agave or maple syrup. Et Voila! Tasty vegan pancakey brekkie!
Happy baking dollies!