Perfect Pancakes
Flip out on Pancake Day and go bananas with the poppy seeds.
The Vegetarian Society's perfect pancakes will make you feel so fruity you'll definitely want them more than once a year!
This recipe is egg and dairy free.
Suitable for vegans.
Serves 4
Ingredients
For the Pancakes:
- 50g plain white flour
- 50g gram flour, sifted
- 15g poppy seeds
- 300ml pint soya milk
- pinch of salt
- 1 tsp sunflower oil
- 150ml natural soya yoghurt
For the Filling:
- 2 ripe bananas, chopped
- juice of 1 lemon
- 50g ready-to-eat dried apricots, chopped
- 50g toasted almonds, chopped
- 1 tsp groundnut oil
To Decorate:
- 1 tsp poppy seeds (optional)
- thin slivers of lemon zest
Procedure
- To make the pancakes blend the flours, poppy seeds, soya milk and salt in a blender or food processor.
- Leave to stand for 20 minutes.
- Meanwhile, make the filling by mixing the bananas, lemon juice, apricots and almonds together.
- Heat a little oil in a non–stick pancake pan.
- Use a 50ml/2oz ladle to measure the batter for each pancake.
- Pour the batter for one pancake into the pan, swirling it around to cover the base evenly.
- Cook until set and golden brown underneath, then flip the pancake over and cook the other side.
- Make 8 pancakes and layer to keep warm.
- Fill each pancake with a couple of spoonfuls of the filling and fold into quarters.
- Arrange 2 on each serving plate with a spoonful of soya yoghurt.
- Sprinkle poppy seeds (if using) and lemon zest on the yoghurt to decorate and serve.
Text copyright © the Vegetarian Society 2000