Pancakes for sweet and savory

You surely know pancakes from your childhood and they are a favorite and quick dish even in adulthood. They taste sweet with fruit, applesauce and other goodies as well as savory with vegan cream cheese or spread and a vegetable filling. The pancakes can be enjoyed wonderfully as a warm main course, as a dessert or cold as a snack in between meals. The dough is nice and fluffy and without eggs and other animal products.

Ingredients

• Flour: A mixture of half wholemeal and half wheat flour type 550 or 405 tastes delicious, does not make the dough too dark and is also more nutritious than using pure flour (type 405). You can also use spelled flour or other flour.

• Soy flour: The soy flour acts as an egg substitute and has a binding effect. So you shouldn’t do without it.

• Salt: You can use any table salt here, but the grains of salt should not be too coarse.

• Soy milk: For the right consistency of the dough, I use soy milk or other plant-based drinks such as oat or almond milk. If you only eat the pancakes sweet, you can also use vanilla soy milk and get a delicious vanilla taste. The batter should not be too thick and not too runny. With a wooden spoon, you can test the consistency of the batter by putting a spoonful of batter back into the bowl and observing how well and at what speed the batter flows back.

• Baking powder: The baking powder makes the pancakes fluffy and allows the batter to rise in the pan.

• Margarine or vegetable butter: You can use any vegetable butter or margarine or vegetable oil to bake the pancakes. If you want to use vegetable oil, I recommend you use canola oil instead of sunflower oil as it has a good omega-6 to omega-3 ratio.

You can find more ingredients and the exact quantities further down in the recipe .

Jump to Recipe

Preparation

• Place the flour, soy flour, salt and soy milk in the mixing bowl and mix the ingredients in the Thermomix for 15 seconds on speed 6 or alternatively in a bowl with a hand mixer or in a mixer on medium-high. The dough must now rest for about 10 min.

• Then add the baking powder and mix again in the mixing bowl (Thermomix: 15 seconds at level 6 or alternatively with a hand mixer or mixer). Meanwhile, heat a pan.

• Now you can put some margarine or vegetable oil in the pan and add 1-1.5 ladlefuls of pancake batter. Bake the pancakes for a total of approx. 3 – 6 minutes on both sides.

• Repeat the process with the remaining pancakes until you have used up the pancake batter.

• The pancakes can be sweet, with e.g. Apple sauce or chocolate cream or hearty toppings and served.

Additional tips

• One portion of dough makes about 16 pancakes, which should be enough for 4 persons.

• I recommend a crêpe pan for faster baking.

• You can also use oil instead of margarine or vegetable butter for baking, but they taste much better baked in margarine than in oil and the finished pancakes are not so greasy dripping.

• You can save fat by using a well-coated pan and only adding margarine to the pan before about every second pancake.

• If pancakes are left over, you can make pancake soup (or called Flädle soup in Germany) out of them the next day. The recipe for this will follow in the next few days.

Have fun cooking!