Pancakes will always be one of the most loved menu items. The true classic, lovely little stacks of deliciousness, perfect to brighten up the breakfast or sweeten up the brunch. There are many types of pancakes, but the simple vegan kind remains my favourite. Uncomplicated and quick to make, and especially delightful enjoyed right off the pan, with plenty of berries, and some melted, still warm, dark chocolate.
There is a long-standing belief that the first pancake has to turn out misshapen, but that mainly happens because pan was not prepared properly. When preparing a pan or a griddle, always heat it over medium-high heat, as the high heat will burn any batter poured into it. In addition to that, before the pancake is cooked, do add the smallest piece of vegan butter on it, let it melt fully, and then wipe the whole surface with a paper towel. Being abundantly careful, of course.
Even though these are chocolate pancakes, they are not overly sweet on their own. Depending on your preference, you can add a bit more sugar to the batter, if you like your pancakes on the sweeter side. I usually serve them with a tart topping, either fresh berries or a berry coulis, so it balances the flavours nicely.
Ingredients
180 grams plain flour
15 grams unsweetened cocoa powder
50 grams granulated sugar
15 grams baking powder
pinch of salt
300 millilitres oat milk
50 millilitres cold water
25 millilitres vegetable oil
1 teaspoon vanilla bean paste
Preparation
Sift the flour and the cocoa powder into a large bowl. Add in the sugar, salt, and baking powder, and whisk very well. If necessary, sift everything again, to make them light and airy. Pour in the milk, water, oil, and the vanilla, and whisk until combined. If there are a few lumps of flour, it is fine, it is better to leave them to dissolve than to overmix the batter.
Place a large, non-stick pancake pan over medium-high heat, or use a pancake griddle at the same setting. Scoop the batter with a small ladle (80 millilitres), add it to the pan, and let it naturally spread out. Cook each pancake about 1-2 minutes on one side, or until bubbles form on the surface. Gently turn over the pancake and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with assorted berries or some melted chocolate. Yields 8 large pancakes.
