Lenten pancakes

Name: Lenten pancakes - Daiana K.
Ingredients: 2 cups of flour 2 cups of mineral water 1/2 cup of oil 2 tablespoons of sugar 2 packets of vanilla sugar 1 teaspoon of vanilla essence 1/2 teaspoon of lemon zest jam of your choic

Dessert - Lenten pancakes by Daiana K. - Recipia

Vegan Pancakes Busy days when you want to avoid eggs or dairy but still crave something sweet for breakfast or as a snack, these vegan pancakes really solve the problem. I make them every time I run out of regular ingredients, and the combination of sparkling water and vanilla is surprisingly balanced. I don't have pictures of the process, but the steps are simple and don't need demonstration. Quick Info Total time: about 1 hour (includes resting the batter) Preparation time: 15 minutes Cooking time: 20-25 minutes (depends on the pan and pace) Servings: about 10 pancakes (medium diameter) Difficulty: easy Vegan recipe, suitable for breakfast or dessert Ingredients 2 cups all-purpose flour 2 cups sparkling water 1/2 cup oil 2 tablespoons sugar 2 packets vanilla sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon zest A pinch of salt Jam of your choice (apricots, strawberries, or whatever you have on hand) Preparation Method 1. In a large bowl, combine the flour, sugar, a pinch of salt, and vanilla sugar. Mix gently with a whisk to evenly distribute the sugar and vanilla in the flour. 2. Gradually pour in the sparkling water, alternating with the oil. Whisk vigorously after each addition to avoid lumps. The mixture should be quite fluid, like liquid cream. If it's too thick, add a bit more sparkling water. If it's too runny, add a little more flour. 3. Finally, add the vanilla extract and lemon zest. Mix briefly, then let the batter rest for 30 minutes at room temperature. Resting helps the texture, resulting in more uniform pancakes. 4. Heat a non-stick pan well. Add a few drops of oil and grease the pan with a paper towel, just enough to create a very thin film. 5. Pour a ladle of batter into the pan to cover the bottom in a thin layer, rotating the pan to spread it evenly. Let it cook over medium heat until the edges start to detach and bubbles form on the top (1-2 minutes). Flip with a spatula and cook for another minute on the other side. 6. Repeat with the remaining batter, greasing the pan occasionally if needed. 7. Stack the pancakes on a plate and cover them with a clean towel while you finish the rest. 8. Serve warm or at room temperature, with apricot, strawberry, or any other jam you prefer. Why I make this recipe often I don’t always have eggs or milk at home, but the ingredients for these pancakes are almost always on hand. The batter comes together quickly, there’s not much mess, and you don’t rely on mixers or special equipment. They’re perfect for any fasting day or when you want a quick dessert without complicating things. Tips and Variations Tips Don’t skip the resting time for the batter; it helps eliminate any lumps and makes the pancakes more elastic. If the pan tends to stick, be generous with the oil for the first pancake. After that, you only need to grease it lightly. The batter should not be thick; pancakes become dense and don’t cook as well. Substitutions Sparkling water can be replaced with still water, but the texture won’t be as fluffy. Vanilla sugar can be replaced with vanilla extract, but adjust the amount to taste. Variations You can add a bit of rum or orange extract if you prefer. Instead of lemon zest, grated orange zest works too. Serving Ideas With apricot, strawberry, plum jam, or any tart jam. They can also be spread with fruit preserves, jam, or even a sprinkle of sugar and cinnamon. For those not fasting, they go well with a thin layer of vegan chocolate spread or sliced bananas. Frequently Asked Questions 1. Are vegan pancakes more likely to break? If the batter has the right consistency and the pan is well heated, they shouldn’t break. A non-stick pan helps a lot. 2. Can they be made with still water instead of sparkling water? Yes, but they won’t be as airy. Sparkling water gives a lighter texture. 3. What type of flour is best? Classic all-purpose flour, type 000, works well. Whole grain flours thicken the batter and require adjustments to the water. 4. Can the amount of oil be reduced? You can try using less oil, but the texture of the pancakes will be slightly different, less smooth. 5. Can I use a regular pan instead of a non-stick one? Yes, but you risk them sticking, especially with the first pancakes. A non-stick pan is recommended. Nutritional Values Approximately, for one pancake (out of 10): Calories: about 150 kcal Carbohydrates: 18 g Fats: 7 g Proteins: 2-3 g Values depend on the amount of oil absorbed during frying and the type of jam used. They contain no cholesterol, as it’s a vegan recipe. The amount of sugar is moderate. Storage and Reheating Pancakes can be stored in the fridge, covered, for 1-2 days. They can be reheated in the microwave or in a dry pan over low heat for a few seconds on each side. The texture holds up well only if they are not filled with jam before being refrigerated. If there are leftovers, they can be rolled and easily warmed up even the next day.

Lenten pancakes

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