Vegan Pancakes for Brunch

Pancakes for brunch with veggie sausages and fresh raspberries! You can’t beat it on a lazy Saturday morning in a Welsh valley with a big cup of steaming tea!

Pancakes go way back… the Ancient Greeks made pancakes called tagenites – derived from ‘frying pan’. The earliest references to tagenites are in the works of the 5th century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey and curdled milk (eeuuwgh!) and served for breakfast.  In the book Deipnosophistae (The Banquet of the Learned or Philosophers at Dinner), Athenaeus mentions another kind of pancake called staititas – ‘of flour or dough of spelt’ topped with honey, sesame and cheese. The Middle English word Pancake appears in English in the 1400s…  A crempog is a Welsh pancake made with self-rising flour, salt, eggs, milk and salted butter.  But you don’t need to use eggs, vegan pancakes are delicious and the batter can be made from scratch in about the same time as it takes to make toast! There is a degree of skill in the cooking but you can pick it up pretty quickly. Then you get a chance to show of tossing your pancakes; are you a tosser? That reminds of Le Tossers – aka the Bee Gees, and the brilliant Clive Anderson interview when they all stormed off in a strop! Haha!

Vegan Pancakes

  • 175ml soya milkPancakes
  • 175ml oz water
  • 6oz plain flour, sieved
  • 2 tbsp (gram) chickpea flour, sieved
  • 1 tsp baking powder
  • 1 tbsp plain vegetable oil
  • Pinch of salt
  • Vegetable or rapeseed oil for frying

Whisk all the ingredients up in a large bowl. Put a big frying pan on the heat, pour small portions into the pan and fry each pancake gently on each side until golden. Kepp them warm in the oven until you have used up all the mixture. This should be enough for four people, or two greedy articles! The two of us ate the lot!!

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