Pancake vegani

Ingredienti

• 1 tbsp lemon juice
• 280 ml soy milk
• 170 g self-raising flour
• 1 tbsp baking powder
• 1 1/2 tbsp caster sugar
• 1/2 tsp fine salt
• 75 g Oatly Creamy Fraiche, at room temperature
• 1 tsp vanilla extract
• 2-3 tsp vegetable oil, to fry
• mixed berries
• maple syrup

Preparazione

1. 1

   Put the lemon juice in a measuring jug, then pour over the soy milk and stir in. You want it to curdle and thicken. Sift the flour and baking powder into a large mixing bowl, then add the sugar and salt. Use a balloon whisk to combine.

2. 2

   Add the oat fraiche to the lemony milk mixture, then whisk with a fork until mostly smooth. Pour into the bowl of dry ingredients, then use the balloon whisk to whisk together until just combined – the batter should still have some lumps. Rest the batter for 10 minutes until thick and foamy. Meanwhile, preheat the oven to 110°C, fan 90°C, gas ½ and put a large baking tray inside to heat up.

3. 3

   Heat 2 teaspoons of the oil in a large nonstick frying pan until hot – you want the batter to sizzle when it’s added. Don’t be tempted to whisk the batter again. In batches, drop in small ladlefuls of the batter and quickly spread with the back of a spoon to 8-10cm-diameter rounds. Cook for about 2 minutes, or until little bubbles appear, the tops look almost dry and the undersides are golden. Flip and cook for a further 1-2 minutes or until golden. Repeat to use up all the batter and make 9-12 pancakes, using the remaining oil and reducing the heat as needed. Keep the pancakes warm in the oven as you go.

4. 4

   Stack 2-3 pancakes on each plate and serve with mixed berries and lashings of maple syrup, if liked, or toppings of your choice.