How to make pancakes without eggs, milk and butter?
To make vegan pancakes, you have to find alternatives to milk, eggs. Without forgetting the butter which is made from the skimming of pasteurized cow's milk, after a process of maturation, churning, washing and kneading.
- 400 grams of T55 flour (classic flour),
- 5 tablespoons full of cornstarch,
- 65 grams of margarine (made from vegetable oils),
- 30 milliliters of sunflower oil,
- 1 liter of water,
Each tablespoon of cornstarch replaces an egg. Margarine replaces butter. Water replaces milk.
Mix everything in a large bowl, beat with a soup foot for 2-3 minutes. In a pancake pan, we’ll put a dab of sunflower oil and spread with paper towel. We will heat the pan gradually to 60 ° C, for 2-3 minutes, to 80 ° C for 2-3 minutes. We’re going to pass the paper towel soaked in sunflower oil that we’ve spread on the pan again. We increase the temperature to 100 ° C, wait 2-3 minutes. The goal is not to burn the first pancake on the pan, otherwise you have to clean it and put oil on it again. We put a ladle full (or 90% filled) of our mixture, it is necessary that the pancake begins to have the edges which fold before turning it over (that is to say after about a minute), we let the turned part heat for 30 seconds .
We will finally have vegan pancakes which will be a good alternative to classic pancakes. They will be a little sticky, and not very good with only sugar, but perfect with a sweet filling such as jam, Nutella, or a savory filling with for example tuna and tomato sauce, chicken with Amora sauce (burger sauce), etc. We can handle them easily, without breaking them, they will be completely manipulated. It will be better to eat the pancakes the same day because the next day after a few hours spent in the fridge, they will be more brittle.
You will see that unlike the usual pancakes, you will not feel heaviness in the heart, a few hours after eating them, because they are much lighter in calories.
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