It was Shrove Tuesday earlier this week, a day where many people eat crepes or pancakes. Though in North America, we tend to think of pancakes as a breakfast food, there’s no rule saying that one can’t make them savoury, and therefore a good side for lunch or dinner. I decided last minute to make pancakes, and as I didn’t have any eggs left in my fridge, I searched for good vegan/eggless recipes. One of the first I came across was this one. While it is for a sweet pancake, I decided to modify if for something that is more dinner like. In order to do so, I used the following ingredients:
Savoury pancakes served with a vegetable ragu sauce and a Dijon and almond crusted chicken (chicken was purchased as ready-for-the-oven from Whole Foods)
- 1 cup flour (any kind – I used spelt)
- 1 tablespoon garlic powder*
- 1 teaspoon each of basil, oregano and black pepper*
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 cup milk (your choice of what kind – original recipe calls for soy)
- 1 1/4 tablespoons oil (original recipe calls for 2)
Directions:
- Mix all the dry ingredients together
- Add the liquid and beat stir until smooth
- Over a heated pan, add 1/4 cup of the batter and fry on one side until it bubbles before flipping (usually around 1-2 minutes on the first side and 1 minute on the second)
- Repeat until the batter is gone
The recipe above should make about 4-8 pancakes, depending on size and feed 2-3 people as a side dish.
Sauce ideas: ideas: Chili, vegetable stew or ragu, curry, chicken a la king.
*These are my own – the original recipe calls for one tablespoon sugar
