Growing up, I associated pancakes exclusively with desserts. And by pancakes, I mean crêpes, as I started to enjoy this type of pancakes once I started making them myself. However, being more of a savoury breakfast kind of person, I make these pancakes in the same fashion I make my crêpes - ever so slightly sweet, yet neutral enough to be a good medium for a nice savoury topping.
I also like making them on the smaller side, namely because I find them cuter that way, but also because they cook more evenly and quickly that way. And also, if serving them to the little ones, smaller pancakes are held more easily by the little hands.
If you choose to make them larger, they will have to be cooked a bit longer on each side, so do keep an eye on them. But if you are like me, and you like the edges almost caramelised, that should not be a problem.
Brew your favourite coffee or a mug of tea, serve them hot, and enjoy!
Ingredients
For the pancakes
200 grams plain flour
2 teaspoons baking powder
30 grams icing sugar
small pinch of salt
200 millilitres soy milk, cold
150 millilitres carbonated water, cold
½ teaspoon vanilla bean paste
For the cheesecake topping
100 grams vegan cream cheese
30 grams icing sugar
½ teaspoon vanilla bean paste
150 millilitres plant double cream
250 grams fresh strawberries, hulled and diced finely
Preparation
Start by making the cheesecake topping. Place the vegan cream cheese into a medium bowl, add in the icing sugar and vanilla, and gently mix with a spatula or a spoon until combined.
Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the cream cheese mix, and whip on high for only a few seconds, until very firm peaks form. It will almost resemble marshmallow fluff at this point.
Strain the diced strawberries well, add them to the cheesecake mix, and fold them through. Refrigerate until serving time.
Sift the flour into a large bowl, add in the baking powder, icing sugar, and salt, and mix very well. Pour in the soy milk and carbonated water, and mix briefly. Finally, add in the vanilla, and mix until combined. It is fine if there are a few lumps of batter, there is no need to overmix.
Place a large, flat, non-stick pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, pour the batter onto the heated skillet in one fluid motion and let it spread out on its own.
Cook the pancake about a minute on one side, or until bubbles form all over the surface. Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Repeat until all of the batter is used up.
Once all of the pancakes are cooked, let them cool down for just a minute, and serve with generous spoonfuls of the strawberry cheesecake topping. Yields 16 small pancakes or 4 servings.
