Tuesday, 22 March 2016

Vegan Recipe: Dutch Savoury Pancakes

By Chris R.

- 1 2/3 cup (175 g) plain flour (all purpose), sifted
- Orgran egg replacer (equivalent of 2 eggs)
- 1 teaspoon oil
- 1 tablespoon oil
- 2 tablespoons (25 g) Nuttelex Light
- 1 small onion, finely chopped
- 110 g mushrooms, thinly sliced
- 110 g peas, frozen are fine
- 3 cups of grated Biocheese (original or cheddar)
- 4 asparagus spears, finely chopped
- 1 cup vegan chicken, finely diced (Fry’s strips or equivalent)
- Salt and black pepper
1. Beat the flour, eggs and teaspoon of oil together. Then beat in enough water to make a batter the consistency of single cream.
2. When smooth, place aside in the fridge for one hour.
3. Finely chop the onion, slice the mushrooms and grate cheese.
4. Take a large frying pan, 25 to 30 cm in diameter, and heat the tablespoon of oil and the Nuttelex Light until the Nuttelex Light stops sizzling.
5. Add the onion, chicken and peas and stir until the vegetables begin to soften and the onion becomes translucent.
6. Light the grill, as you will need it well heated. 
7. Give the batter a stir, then pour it into the frying pan with the vegetables. Add the frozen peas if you are using them, the sliced mushrooms and the cheese. Season generously and press the cheese and vegetables into the pancake mixture.
8. Cook over a very gentle heat for 4 to 5 minutes. Put the frying pan under the hot grill for about a minute, until the top becomes golden brown and just a little crusty.
9. Serve it straight from the pan in wedges, like a cake. It will be quite thick, approximately 1cm.

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