Vegan version of a Swedish dish called Mandelfrikadeller.
Servings: 8 pancakes
210 g Shipton Mill organic plain white flour
1/4 tsp salt
3/4 tsp baking powder
9 tablespoons aquafaba (liquid from a can of chickpeas) 420 ml soy milk
2 tbsp mild olive oil, plus extra for frying 1 tsp vanilla extract
Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.
Add the aquafaba, oil and vanilla, then gradually add the milk whisking as you go to work out any lumps. Once all the milk has been added and the batter is smooth, leave to rest for at least 10 minutes. Don’tuse a blender to mix the batter, over-mixing will affect the texture of the pancakes.
Heat a 9-10 inch non-stick frying pan or crepe pan over a medium high heat until very hot, then add a drop of oil and swirl it around the pan to coat.
Pour into the middle of the pan, enough batter to coat the bottom of the pan. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan.
Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.
Repeat until all of the batter is used.
Added by: RAD
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