It’s Pancake Day today! Pancake Day (aka. Shrove Tuesday) was always my favourite celebration as a child – it’s basically a holiday dedicated to eating a million pancakes for every meal in a day, what’s not to love? I would always stuff ten pancakes in my mouth every year and savour the buttery batter and sugar, and completely fail at making my own, flipping them into a sloppy mess.
Now that I’m away from England for a year, I thought I’d bring this UK tradition to France and try out a new pancake recipe, with loads of chocolate and fruit. They’re slightly fancier than the typical lemon and sugar pancakes I had when I was younger, but they’re insanely delicious, and a really awesome breakfast year-round.
I hope you all had a delicious Pancake Day and enjoyed some sweet or savoury meals! Feel free to send over your pictures of your finished products or your failed flipping attempts.
125g of plain flour
Half a level tablespoon of baking powder
150ml of soy milk
Two tablespoons of coconut oil, melted
200g of raspberries
50g of vegan white chocolate
Margarine or oil for frying
Maple syrup to serve
- In a large bowl, mix together the plain flour and baking powder, and make a well in the centre. In another bowl or jug, beat the coconut oil and soy milk together. Pour the liquid mixture into the dry ingredients and whisk until you have a smooth batter.
- Chop the chocolate and mix into the batter, and put in about half of the raspberries as well.
- Heat a tablespoon of margarine or oil in a non-stick frying pan over a medium heat. When it starts to sizzle, drop in generous tablespoons of batter, giving them room to spread a little. Fry for about 3 minutes; they are ready to turn over when bubbles pop on the top surface. Flip the pancakes over and cook for another minute. Lift them out and keep warm in a low oven while you use up the rest of the batter.
- Serve with maple syrup and the rest of the raspberries