I've made these pancakes a few times for weekend brunches but have never featured them before. That's because by the time they are ready, I'm already starving, so I don't think about taking a picture. But yesterday I thought I had to post this because they are such a nice brunch.
Like every Sunday, I sleep in until around midday (uhum!). And cosy homemade brunches are most welcomed. Most of the time, I like sweet brunches on the weekend, like muffins, scones, some sweet crepes or pancakes. Yesterday morning however, my sis wanted a savoury one. So, as she was going to help me do them, I decided to take some shots as we go through. So here you go! We had a magnifique Sunday brunch (umm, at 3pm!).
Ingredients (6 pancakes)
Pancake batter:
2 cups (220g) plain flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt (or to taste)
2 teaspoons turmeric powder
1 tablespoons nutritional yeast (optional)
2 cups soy milk
2 tablespoons vinegar ( I used apple cider vinegar)
Mixed veggies:
1/4 green pepper, 1/4 red pepper, 1/4 yellow pepper (sliced)
2-3 stalks spring onions
2 small carrots (grated)
3 - 4 fresh mushrooms
2 green chillies (chopped)
3-4 fresh tomatoes
- To make batter, mix the vinegar to the soy milk, let stand for a few minutes.
- Add all dry ingredients for the batter in a bowl.
- Pour in the soy milk mixture and mix well.
- In a skillet or non-stick pan, toss the fresh mushrooms in some oil on medium heat. Remove and set aside.
- You can use the same pan to make the pancake or use a pancake pan, make sure it's dry and lightly greased with some oil.
- Begin heating on low, place vegetables on pan, the size you want to make the pancakes (about 20 cm diameter).
- Pour on the pancake batter and even it out on the vegetables, covering completely.
- Leave to cook for about 1 minute (you can increase the heat to medium), until small bubbles start forming around the edge and pancake is firm enough to be flipped over.
- Turn pancake on the other side and cook for another 1-2 minutes.
- Repeat for the rest.
Serve warm with some fresh salad.
Ooh, those look so good! They remind me of those big Japanese pancakes/omelets that are always covered in sauce.
ReplyDeleteI copied the recipe...I must try this.
ReplyDeleteThose look great. I've yet to try savory pancakes, but I've thought of them. Now to get the family on board...
ReplyDeletethis is such an interesting take on pancakes! my hubby doesn't like sweets, so he'll probably love this!
ReplyDeleteNot only did we inhale these right off the pan for dinner, we ate them again reheated in the oven for breakfast. Thank you, and a big hug!
ReplyDeleteI am going to try these this weekend! <3
ReplyDeleteThank you for this good idea :)
Very cool idea! Thanks for the recipe!
ReplyDeleteI'm trying these out for dinner tonight. Thanks for the recipe. :) I usually add vegetables to potato pancakes, but I never though of using a pancake batter like this.
ReplyDeleteOh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.
ReplyDeleteVegetables spread over a pancake batter is a healthy dish.
ReplyDeleteI deveganified it mainly for convenience. (Sorry but it turned out really nicely.
ReplyDeleteSee here
Thanks for this inspiration! I used whole wheat flour and had to cut the batter with extra water because it was so thick, and it worked better for me to put the batter down in the pan first and then put the veggies on top of it. I also didn't sautee the mushrooms first; they still cooked and came out yummy. We drizzled the result with lemon tahini sauce. Fabulous!
ReplyDelete