In our opinion, yes! It's been bitingly cold at the shop this past week! Staying warm is the no.1 priority. With the festival of pink & red on the horizon (thanks St. Valentine!) we're focusing a little further ahead; on Tuesday 16th to be exact.
The day everyone tries to re-perfect the art of flipping pancakes to varying results. Sales of non-stick frying pans increase beyond recognition. Lemons are suddenly deeply desirable, as is sugar, biscoff spread, chocolate spread, maple syrup, honey (our local, raw honey is amazing! We have delicious, toffee like, soft set and a caramely runny from The Haven or an even more local, utterly gorgeous Cranleigh runny honey) dulce de leche, cheese and ham among many other toppings of choice. Whether you prefer smaller, fluffier American style or French style, paper-thin crêpes, this is the perfect day to enjoy your favourite pancake indulgence.
We have a great recipe that is suitable for every member of the family regardless of food sensitivities. It's vegan, gluten-free and easy to whip up. You can top it with anything you fancy both savoury or sweet and as always, we've got you covered with everything you need to make it.
You will need:
150ml of dairy-free milk (we like Minor Figures Oat Milk but you can use any you have to hand - also be mindful if you're cooking for gluten-free people as most oat milks aren't certified gluten-free!)
2 tablespoons vegan margarine or coconut oil
1 heaped teaspoon of baking powder
A pinch of salt
*This recipe can easily be made gluten-free, just swap the self-raising flour for a gluten-free flour blend (Doves Farm Gluten Free Self-Raising flour works well)
Melt the margarine or coconut oil in a pan, then combine with milk.
Sift flour, baking powder and salt into a bowl and then make a well.
Pour the wet ingredients into the dry and mix well with a whisk. Leave to stand for a few minutes until the mix goes bubbly.
Heat a pan on a medium to high heat with a little coconut oil then add your pancake mix, flip when the top of each pancake is dry and bubbles have formed. About 2 minutes on each side.
Keep an eye on the heat and adjust accordingly, adding a little more oil if needed.
Serve with whichever sugar or sugar-like substance you prefer and a squeeze of lemon juice, blueberries and maple syrup, Vego chocolate hazelnut spread, or whatever else you fancy!
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