If your store cupboard is anything like mine, you’ll be able to make these pancakes without even having to go to the shop for ingredients. I made them intentionally out of things I had lying about the place: bananas, canned peaches, raisins and a bit of sugar. I also top them with some vegan custard (and if you haven’t got a stockpile of that stuff, then what’s wrong with you?), just for something easy and delicious to soak into them. You can have these as a weekend breakfast, or you can do what I did this evening and just skip dinner altogether and go straight for the pudding!
These are the American style thick pancakes, which are my favourite kind, so the recipe is for a thick batter that you spoon into the pan. The trick with these is to make sure the oil is hot before putting the mixture into the pan, and also to make sure that the top, uncooked side starts to bubble before you turn them over. You want a good heat under them, but don’t have it so high that you burn the outside of the pancakes before the middle is even cooked. Just have it slightly north of medium and you’ll be fine.
Prep time: 5 minutes. Cooking time: 6-8 minutes per batch.
- 300g self-raising flour
- 1 tsp baking powder
- Pinch salt
- 50g unrefined sugar
- 400ml soya milk
- 60g raisins
- Coconut oil for shallow frying
- 3 bananas, sliced
- 1 can peach slices, well drained
- Couple of pinches of sugar
- 150ml vegan custard
- A small handful of extra raisins to top
Put the flour, baking powder, salt and sugar into a mixing bowl, then gradually pour in the soya milk, whisking it as you go to remove any lumps. When you have a lump-free mixture, add the 60g of raisins and mix them into the batter.
Heat about half a tablespoon of the coconut oil in a non-stick frying pan or skillet. When it is hot enough, put about 2 large tablespoons of the pancake mixture into the pan and let it spread out for a moment. It should go to about 6-8 cm in diameter (about 4 inches). Put another two dollops of batter that are the same size in the pan, so that you are cooking three pancakes at a time. Turn them over when they start to bubble on the top (about 3 minutes in) and brown the other side. Turn them again for about 30 seconds on each side to make sure they are cooked through and then transfer to a low oven to keep warm while you make more batches. You should be able to get 9 or 10 out of the mix.
Once all the pancakes are cooked and are keeping warm, heat another tablespoon of coconut oil in the frying pan. Fry the bananas and peaches together in the pan for about 2 minutes (watch out for any spitting), until they are hot but before the bananas go mushy. Add the pinches of sugar and gently mix in. Warm the custard through (about 1 ½ minutes in the microwave).
Serve three pancakes to a plate, spoon a third of the fruit on top of each, pour on the custard and then top with more raisins.