| PANCAKES Serves 4
100g plain flour (1/2 wholewheat, ½ white)
1 tsp Vecon vegetable stock
275ml skimmed milk
2 free-range eggs, beaten
vegetable oil for frying
Place flour in a mixing bowl, rub in Vecon. Beat in milk and
eggs to form a batter and allow to stand for at least 10 minutes.
Heat oil in a heavy-based frying-pan. Pour in sufficient mix to
cover the base of the pan. Allow to lightly brown, then turn with
a large flat spatula, or if you're feeling adventurous, with the flick
of a wrist! When browned on both sides, remove from pan and
stack on between sheets of grease-proof paper. Cover and
keep warm.
PANCAKE VARIATIONS
BREAD PANCAKES
Make the batter with 50g plain wholewheat flour and 50g
wholemeal breadcrumbs for an interesting texture and flavour.
HERBY PANCAKES
Add 15ml mixed herbs to your prepared batter
mix.
OPEN SESAME PANCAKES
Make basic mixture, adding 3 tblsp of toasted sesame seeds.
Make 6 small pancakes and serve open with sauce spooned on
top. in the oven.
| THREE C's SAUCE
(Cauliflower, Cheese and Capers)
Serves 4
350g cauliflower, cut into florets
1½ tsp VECON® vegetable stock
25g vegetable margarine
50g wholemeal flour
425ml skimmed milk
½ tsp ground cumin
pinch of nutmeg
ground black pepper
38g capers
50g vegetarian cheddar cheese, grated
Cover cauliflower with boiling water, add 1 tsp VECON®,
cook until just tender and drain.
Melt margarine in a pan, add cauliflower, stir in flour and
gradually add milk, stirring all the time. Add the remaining
VECON®, cumin, nutmeg, seasoning, caper and cheese.
Spoon over warm pancakes and serve. |