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Dutch vegan pancakes

Posted May 15 2009 12:32am

Pizza? No, this is a pancake!
Dutch pancakes are usually filled pancakes and they are really delicious! The vegan ones I made here are filled with vegetables and herbs. The pancake is crunchy and is eaten with syrup. Don't say I didn't warn you if you can't eat more than one or two of these! Also, these aren't the kind of pancakes you make in a hurry, so take your time and move everyone to the kitchen so that you can eat them while waiting for the next to be ready. Maple syrup (ahornsiroop) is overly delicious with these pancakes. Have a great meal!

Slice onion, red paprika and mushrooms. Fry them in a pan, with garlic if you like. Season the vegetables and add Italian herbs. Rosemary is a great herb to use here. Set the vegetables aside.
For the batter use equal amounts of all purpose flour and rice flour. Then add nutritional yeast flakes and some salt. Drizzle oil into this bowl of flour. I use a whisk to mix the oil in the flour. Add water and some soy milk to the flour mixture and use a mixer to combine all the ingredients to make a batter.

The pancakes are baked in a pan with olive oil. I always make a test pancake first- a small one just to see if the batter is good. The pan should be hot when pouring the batter into it, but once the pancake is on the fire the heat should be turned down to about medium to low heat. You want the pancake to slowly become golden brown and crunchy. As you pour the batter into the pan, twirl the pan around. If you put in too little batter to begin with, pour in some extra batter to fill in the gaps. Your pancakes thickness should resemble a thick crepe.

The vegetables need to be placed on the pancake when the batter is still wet in the pan. The vegetables will sink a little into the batter, and you can use a spatula to press the vegetables down. Do this so that the vegetables set into the pancake.

You can place a lid on the pan if the pancake is dry. When the bottom of the pancake is crunchy and golden brown, you can turn it over. Doing this with all the vegetables sounds tricky, but it's not so hard if you use a plate.

Place the plate on the pancake and turn the plate with the pan over so that the pancake ends up on the plate. I use oven gloves for safety since I'm working with a hot pan. Now slide the pancake off the plate into the pan. The side with the vegetables are now side down in the pan.

Turn the heat low and while pressing the pancake with the spatula, let the underside of the pancake bake shortly. You don't need to do this too long. If the sides of the pancake are golden, then the pancake is ready. Now turn the pancake over again onto a plate and add some extra herbs if you like. Pour syrup on the pancake.

Here I give the measurements of the ingredients for the batter. Please see this only as a guide, and first make a testing pancake to check if your batter still needs work. If the batter is too wet it will stick to the pan, and if it's too thick you end up with a pancake which is soft and heavy. Maybe it takes some practice to get it right. Add more water if the batter is still too thick and use a mixer or blender to mix the batter.

1 cup (145 g) all purpose flour
1 cup (130 g) rice flour
1/2 cup (30 g) nutritional yeast flakes
1 tsp salt

1 cup (250 ml) water
1/2 cup (125 ml) soy milk

1/4 cup (60ml) olive oil
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