Hooray, it’s Pancake Day! Apologises for being a bit late with this recipe… but at least I am way ahead of schedule for next year! Or you know, SCREW CONVENTION, make and eat these babies whenever you feel like it!
My lovely (and rather charming!) friend brought me a bag of chestnut flour back from his visit to Italy. He told me I could make “crepes” with it, so that’s exactly what I did :o)
The chestnut flour added a lovely subtle earthy, sweet-but-not-sickly depth to the pancakes. If you like a more traditional flavour, you can swap the salt for Kala Namak to make them slightly eggy.
Ingredients (Makes 4):
- 1 x tsp Egg replacer whisked into 2 x tbsp. water (I used No-Egg by Orgran)
- ½ x cup soya milk
- ½ x cup water
- ½ x tsp apple cider vinegar
- ½ x tbsp. oil (veg or melted coconut)
- 1 x cup chestnut flour
- 1 x pinch salt
- A little oil for greasing the pan*
*I would greatly recommend a non-stick frying pan.
- Into a bowl, whisk up the No-Egg and water until frothy.
- Whisk in the soya milk, water, oil and apple cider vinegar.
- Whisk in the chestnut flour and salt until smooth and combined. You should be left with a thick but pourable batter.
- Heat up a teaspoon of oil in a frying pan. You only want a thin film of oil so discard any extra.
- Once the oil is nice and hot, add a soup ladle-full of the batter.
- Carefully swirl the pan to make a nice thin, even layer of the batter.
- Once the edges of the pancake start to turn brown, you can loosen the edges with a spatula. The secret to pancakes is to make sure the underneath is completely cooked before you attempt to lift them – if you are impatient, they will stick to the pan and rip. You can tell when they’re ready when the top looks dry and bubbly.
- Gently flip and cook the other side until lightly browned.
- Repeat! (Is it me or is the first one always the worst looking?!)
- Serve with a topping / filling of your choice!
I went for salted caramel Almond Dream ice cream with a drizzle of maple syrup ♥