So here is the first foodie challenge of what may become many. If you want to get in touch with something or have a food-related question, see the bottom of the post for details.
This challenge (set by @jhmuzak) was to make pancakes suitable for vegans – pancakes that tasted nice and not like soggy cardboard. So here is the recipe I concluded upon:
150g plain flour (sifted)
4 tsp. caster sugar
2 tsp. baking powder
Pinch of salt
250 ml soy milk (or almond milk)
2 tbsp. water
1 tbsp. veg oil, plus extra for frying.
Put the flour, caster sugar, baking powder and salt in a large bowl. Add the vegetable oil into the milk and pour slowly into the dried goods, whisking all the while to make a smooth batter. You can use an electric whisk, if you prefer.
Heat a pan and add a little oil to grease.
To make crêpes, pour a little of the batter into the centre and confidently tilt the pan until the mixture thinly coats the surface. When the edges of the batter begin to dry out, flip the pancake over and crisp the other side.
If you prefer thicker stackable American-style pancakes, do not tilt the pan. Allow the edges of the batter to set or wait for small bubbles to appear before turning with a spatula.
Serve with your favourite pancake condiments like syrup, sugar, lemon juice, blueberries or other fruit. ~
If you have a foodie challenge you wish to set, or have some food-based curiosity you want looking into then drop me a comment, a message, or tweet me @lisaannreeves. Hope to hear from you!