cooking Time
30 minutes
serves
6
preparation Time
15 minutes

XL Vegan Pancakes

If you like cake and you like pancakes, you are going to LOVE this recipe. It's inspired by the famous Japanese pancakes that keep popping up, and are cooked in a frying pan slow and low. This recipe makes three extra large cakes...I mean PANcakes, or six smaller (but still big) ones.

They can be a little tricky to flip, but if you make a mess it's okay! You can always push the batter back into the cake rings and still end up with a delicious result. Be sure to keep the temperature low, the lid on and be ready to remove them from the heat if they start to take on too much colour. Because they're so thick they require extra time to cook through, so you'll need to be patient.

Finally, this recipe uses vegan meringue powder, like that made by Vor. If you can't find this you can use the equivalent in aquafaba (chickpea brine), though you may need to add a little extra sugar.

Ingredients
  • 150ml soy milk, or dairy-free milk of choice
  • 1 tsp apple cider vinegar
  • 2 tbs vegan meringue powder mixed with 2 tbs water
  • 60g caster sugar
  • 250g self-raising flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp salt
  • 1 tbs vegan mayonnaise
  • Vegan butter or oil, to grease
  • Toppings, to serve


Instructions
  • Combine milk and vinegar in a small bowl and set aside.
  • Beat meringue mixture on high until soft, fluffy peaks form.
  • Fold in sugar, flour, powder, soda, salt and mayonnaise until just combined.
  • Heat butter in a frying pan over a low heat and grease 3-6 cake rings. If your cake rings are high, you'll get fewer but higher pancakes. They will rise so only fill up 3/4.
  • Place rings into the frying pan and spoon mixture evenly into each ring.
  • Cover with a lid, and cook for 20-30 minutes, flipping halfway through. Be careful not to burn the bases or tops, and remove from the heat with the lid on if they start to get too much colour.
  • Once you think they're ready, turn off the heat and leave for 10 minutes to steam.
  • Run a knife around the outside of each ring, then remove. If you're concerned they're not cooked through you can cut one in half and if raw, place back on the heat to steam slowly.
  • Add toppings and enjoy!

Did you try these already?