I started cooking vegan meals and baking vegan cakes not for ethical reasons, not for environmental reasons, but for practical reasons. I cycled everyday to school, and also went shopping on my bike, which meant that all the ingredients I was buying had to fit in my backpack. After exploding a couple of yoghurts and eggs, I had decided that they wouldn’t be on my shopping list anymore. Milk and dairy wouldn’t keep in my 30 years old fridge.
One I had found a recipe that was as good as our traditional Kiwi pancakes, that was it. I turned into a vegan cook. From then, I could have pancakes whenever I wanted, all the ingredients were in my cupboards, no need for an expensive and risky shopping run!
Veganise: Kiwi Pancakes
If you don’t know anything about pancakes, these taste like heaven. If you do know Kiwi pancakes, they taste slightly dryer, but if you have them with loads of maple syrup, jam or lemon juice the difference is barely noticeable! Plus they turn out super cheap, no need for groceries beforehand and they’re even super healthy!
The secret of these pancakes to get them super bubbly and airy (plenty of space for maple syrup, yay!) is baking powder. I usually put in two full teaspoons. If you don’t have any because it is not available in your country (we got ours from the UK, Norway and Alaska), I also tried with bicarbonate and packs of backing powder, which gives a slightly different taste. Will have to work on this variation.
* 1 1/4 cup flour
* 1 1/4 cup water
* 1/4 cup sugar
* 2 teaspoons baking powder
* splash of oil
* optional: 1 tablespoon of apple cider vinegar or lemon juice
Heat the pan (very hot) before trying to cook any pancake.
Reduce heat to medium, pour some batter on the pan, it should sizzle.
Wait until the whole surface is covered in bubbles, the batter shouldn’t be runny, then turn the pancake over.
Serve with Maple Syrup and blueberry jam or sugar and lemon juice. Or like my sisters, with non-vegan whipped cream, I mean, don’t try to veganise us!
Inspired by: allrecipes.com