I have been developing the perfect pancake recipe ever since I became a Vegan. Here it is - it doesn't get any better than this! As good as the original ?? This recipe does not contain yogurt or soy.
I'm a big fan of pancakes, so I had incredibly high quality standards for the recipe. The pancake should be fluffy, soft and crispy on the surface. In addition, the taste should be completely authentic. I don't accept the idea that a vegan pastry is some B-grade version of the real and original. Yes, it must be just as delicious.
The secret to vegan pancake batter
Since no eggs are used in the dough, the dough must be made to rise and stay together in another way. Eggs do not need to be replaced with any special binder, but the amount of flour needs to be increased a little.
In addition to that, the dough is needed baking powder and vinegar.
The amount of baking powder (2 tablespoons) in the dough may surprise you, but it is not a typo. Without eggs, the dough does not rise as easily, so a larger amount of baking powder is needed. So it's not worth messing around with baking powder.
A little apple cider vinegar is also added to the dough. If you can't find apple cider vinegar, apple cider vinegar will probably work for this as well (I haven't tried it, but there isn't much of a difference in taste).
The combination of vinegar and baking powder makes the dough rise right before your eyes! Avoid beating the dough unnecessarily so that it doesn't shrink.
Frying and browning
A vegan pancake should be baked in two steps. In the first step, the dough is allowed to rise and cook, and it takes about 20 minutes. Note that a vegan pancake will not puff up in the oven in the same way as an egg pancake.
Since the dough does not contain animal protein, it also does not brown in the oven at all, so the pancake is completely colorless on the surface after the first baking.
In order to get a crispy, golden-yellow surface on the pancake, it should be smeared with a combination of vegetable milk and syrup. The syrup makes the surface brown and makes the surface of the pancake wonderfully crispy. Heat a splash of vegetable milk and mix it with maple syrup in a ratio of 1+2.
Tip: To get a surface that browns properly, grease the pancake twice all over. The combination of vegetable milk and syrup should be spread over the pancake in a generous layer.
After greasing, move the pancake back to the oven for 10 minutes. At this point, you can raise the tray closer to the upper resistances of the oven or use circulating air. You can also raise the temperature a little.
Serve and enjoy! Please let me know how your pancake turned out in the comments below!Tulosta
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