Sweet and salty pancakes, published in the Chef’s Handyman food blog
Chef’s Handyman Pancakes
Sweet or salty, that’s the question. Actually I prefer both directions. With Austrian influence my heart is more on the sweet side. I love this naughty sweet main dishes served in Austria. Naughty, because of the calories and also of the damn sweetness! I cannot resist on dumplings filled with plums or apricots. However after one of these heavy meals, you must rent a gym studio for a while. But there will be no way out, you have to try one of these sweet goodies, when you will stay in Vienna.
Being on the saver side, sweet vegan friendly pancakes also for lunch is a good alternative dish. Also the salty version will melt your heart.
Sweet pancakes with berries or fruits, the weekly special published in the Chef’s Handyman food blog
To make dough, combine 3 dl or 10 fl. oz. of apple drink (with sparkling water), 250 g or 8 oz. of flour, 100 g or 4 oz. of sugar, 1 dl or 4 fl. oz. of soy cream or coconut milk, 1 tbsp. of baking powder, 1 tbsp. of lemon juice and a dash of salt. Leave the dough for 15 minutes in the fridge.
Heat olive oil in a non sticking frying pan. If available use a pancake pan. Place small rounds in the pan and cook on each side until golden. Place the pan cakes on a plate and leave in preheated oven. Prepare more pancakes.
Marinate the berries with a tbsp. of sugar and lemon juice. Sprinkle the berries with rose blossom water.
Serve the pancakes with maple syrup, garnish with berries and peppermint leaves, dust with powdered sugar.
Shopping list for 8-10 pancakes:
Baking ingredients: 250 g or 8 oz. of flour, 100 g or 4 oz. of sugar, 1 tbsp. of baking powder, powdered sugar, rose blossom water
Spices: Salt
Milk, Juices: 3 dl or 10 fl. oz. apple drink (with sparkling water), 1 dl or 4 fl. oz. soy cream or coconut milk
Fruits, Berries: 1 lemon, 250 g or 8 oz. raspberries, 250 g or 8 oz. blackberries
Syrup: Maple syrup
Oil: Olive oil
Herbs: 1 bunch peppermint
Chef’s Handyman Salty Pancakes
Chef’s Handyman tip: For the salty version, use only the half of sugar, 3-4 tbsp. of fresh herbs add 3 tbsp. more soy cream. Season the dough with salt and black pepper. The salty recipe will be posted in the new vegan book, which is still in production.
Have a nice weekend, yours Chef’s Handyman team!
Outlook of the next post in the Chef’s Handyman food blog: Strudel with berries and almond paste.
