Saturday 13 January 2018

Pancakes

By Dieter

High protein pancakes
200ml soy or oat cream
60g seitan basis (vital wheat gluten)
40g flour / Mehl
20g sugar / Zucker
several drops of vanilla

½ pack (2T) baking powder

Mix well until the batter is creamy and has air bubbles. Put batter into the pan on a low heat, slowly fry in sunflower oil on one side (throw in fruit if you like - bananas, apples, and blueberries work well), turn over when bottom turns golden. This will make about 4 pancakes (each with 13g of protein). 

Super thin pancakes (Corina's fav)
125 ml Oatley
90g flour / Mehl
20g cornstarch / Speisestärke
1T sugar / Zucker
1t salt / Salz

Mix well with mixer - the batter should be runny. Pour onto the hot pan (oiled with sunflower oil) and spread it into a thin layer with a spatula. Cook until crispy on both sides. Add more oil after each pancake. 
Makes 6 pancakes

European style pancakes (thin)
2C flour / Mehl
2C water / Wasser
1/8t salt / Salz

Mix well with a mixer. Cook in a thin layer like a crepe. Consistency: slowly runs from the spoon. Add things (peanut butter, powdered sugar, jam) and roll it up.

US style pancakes (thick)
1.5C oat milk (or other milk replacement - we tend to use chocolate Oatley)

2C flour (type 405)
1/8t salt / Salz
1T sugar / Zucker
1/3t baking powder / Backpulver

Oil for the pan (coconut oil works well)

Mix well with a mixer (a couple of minutes) - consistency: drips from the spoon in blobs (add more flour or milk if needed) Add fruit (blueberries, bananas), cook in a thick layer at medium heat.