I have been particularly enjoying the excuse to make lots of pancakes for breakfast during German month. Even though in countries such as Germany pancakes are served more as a dessert than a breakfast, I still can't help making these recipes for my breakfast. Earlier in the month I made some German Apple Pancakes which were a bit of an eye opener to me - because they made me realise I should have been experimenting with putting fruits in my pancakes, but for some reason I wasn't! Well, I've learnt my lesson now and I think you will be seeing a lot more fun and fruity pancake variations from me, I'll call it the Germany Month legacy.
These pancakes were inspired by a recipe in one of my older editions of SBS Feast magazine. If SBS was a person then I think we would be awesome friends. Why? Because we have so much in common! We both love world things -
~different cultures - history and stories,
~wonderful food - where it comes from, how it is made
~AND most importantly the love child of those two things: world + food = world food!
Sometimes I dream that SBS will give me a job travelling the world presenting a food show. Then I wake up and realise that this is the real world - but hey, I can dream. That's my dream job - what's yours?
Vegan KaiserschmarrnAdapted from Feast Magazine Issue 11 (July 2012)
1 1/2 cups flour
1 tsp baking powder
1/4 tsp cinnamon
1/2 cup soy milk
1 cup soda water
7 tbsp non dairy margarine (such as nuttelex)
2 large granny smith apples, peeled, cored and thinly sliced (don't do this too far in advance though, or the apples will go brown)
Icing sugar for sprinkling
1. Combine the flour, baking powder and cinnamon in a bowl. Make a well in the middle and add the soy milk and soda water. Stir with a whisk until batter is a smooth consistency (it doesn't matter if it's not completely smooth, as long as all the ingredients are combined).
2. Heat a large frypan over a medium heat and add 1 tbsp margarine.
3. Add about 1/4 of the batter to the pan at a time, you will need to cook them in 2 batches. Flip the pancakes after about 2-3 minutes, or when bubbles appear all around the edge of the pancake and the bottom looks golden brown.
4. Add an extra tbsp of margarine to the pan and cook the second batch. Once cooked set the pancakes aside.
5. Return the saucepan to the heat and add 2 tbsp of the margarine. Add the sliced apples and cook for about 4 minutes over a medium heat, stirring frequently, until slightly softened.
6. Tear the pancake into pieces - if they're not too hot then you can use your hands, if they are still very hot then you can use 2 forks.
7. Increase the heat to high and add an additional 3 tbsp margarine along with the torn pancake pieces.
8. Cook, stirring occasionally for 3-5 minutes or until the pancake pieces are golden.
9. Transfer to a serving plate and dust with icing sugar to serve.
~ This recipe doesn't have any sweeteners added (except the dusting of sugar at the end) so it main sweetening element are the delicious apples. If you have a crazy sweet tooth then you can add a touch of sugar to the batter or a drizzle of maple syrup at the end - but I recommend trying them without first, because they are perfectly balanced as they are!
This month I'm featuring lots of amazing recipes from Germany!
Check out my other German recipe posts: