The initial plan was to have only the Simple vegan crepes video recipe, but, somewhere along the way, I decided to make a change - I replaced some of the water with orange juice. What I wanted was beautiful golden pancakes, just like the ones containing eggs. The results were better than I expected - not only were the crepes very beautiful, but also they were very fluffly, as the orange juice reacted to the baking soda.
I doubled the amounts so, if you think it's too much, just use half of the amount for each ingredient. I really recommend using the orange juice (I had natural orange juice, bought from the shop) because this is how you will get the spectacular effect. The pancakes might be a bit more sticky than the ones containing eggs, so all you need is a better quality pan and the patience to cook the pancakes to golden brown before you flip. I usually grease the pan only before the first pancake, as the batter already contains oil and the hot pan won't let them stick.
If you cannot manage otherwise, though, wipe the pan with an oiled kitchen paper before cooking each pancake.
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Mix together the flour, the salt, the sugar and the baking soda in a bowl.
Add the water.
The orange juice.
And the oil.
Smooth out the batter, so that there are no lumps. You can use a wire wisk, a mixer or a vertical blender.
The batter should be a bit thicker than the traditional one, with eggs.
Grease a pan with some oil and preheat it.
Pour half a ladle of batter in the pan and cook the pancake at medium heat.
The pancake will be ready to flip when it is not moist anymore and the sides turn to golden brown.
Use a spatula to flip it and leave it in the pan for another minute.
When it's done, put it on a plate and do the same with the rest.
As you cook the crepes, stack onto a plate to keep them warm and soft.
You will have around 24-25 pancakes if you use the same amounts as I did.
This is how the pancakes look like inside - they are soft, fluffy and tasty.
You can serve them warm or cold, with your favourite jam.
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