Whenever I came across an egg-free pancake recipe on the web, I used to
roll my eyes thinking ‘That’s surely impossible!’. My attempts to replicate
such recipes always ended in a similar fashion: dense, or semi-liquid,
pancake-y tasting rounds that only my mom found edible…
In my culinary school we were taught to make pancakes the hardest way:
first you cream yolks and sugar, then whites and sugar, then you carefully
incorporate all this fluffiness into milk-and-flour mixture and voila! There
you have it, voluminous American pancakes, just like the ones you usually
see in culinary magazines. I knew of no other way of achieving the same
results and strongly believed that delicate, spongy pancakes were in the
past for someone who had gone egg-free.
I have a friend who is as selfless when it comes to cooking as I am. An
idea once got into our heads: to launch a line of dry vegan baking mixes.
Only about five years had passed since we quit over-baking basic cakes, so
the task at hand was backbreaking. Not gonna lie, that was a time full of
doubts, late night culinary searches and seldom successes. But what
successes those were! Marvellous chocolate banana muffins of my
companion and these pancakes invented by me were all parts of that big
endeavour. Sadly it didn’t come through, but at least now we have a stack
of fluffy pancakes for breakfast with a spoonful of homemade apple jam
on top to treat our families to every weekend, and empty plates afterwards.
Middle-sized bowl (app. 20 cm in diameter and 10 in depth)
Table and tea spoon
Non-stick frying pan
Ladle, or a big capacious spoon
Spatula for flipping
300 ml soy milk
100 gr whole-grain wheat flour
100 gr chickpea flour
30 gr coconut sugar
2 tsp apple cider vinegar
1 tsp baking soda
1 tsp salt
1) In a bowl combine flours, salt and sugar.
2) Add milk and mix.
3) Place a tablespoon with 1 tsp of baking soda over the bowl, pour
vinegar over soda and let drip onto the batter. Mix in well.
4) Set your non-stick pan on medium-high heat (6-7 out of 9), let warm
up. When it has reached the desired temperature, use the ladle to
portion out batter on the surface. It’s up to you what pancake size to go for!
5) Cover with a lid, let cook for 1-2 minutes, depending on the size
chosen. The surface will go bubbly because of a chemical reaction
between soda and vinegar. Flip when there’s still a hint of moisture
visible on the top of the pancake, and cook for 1-2 minutes more.
6) When they are ready, let them cool for another 5 minutes. The leftover
moisture will evaporate and they will become even more voluminous.