It's Shrove Tuesday on Tuesday, March 4 and Rachel Demuth from Demuths Vegetarian Cookery School has shared her recipe for Canadian pancakes.
They are easy to make and a great hit with the kids. Stack them high and top with maple syrup and serve with lots of fresh fruit.
Canadian Pancakes
Makes 12 pancakes
Ingredients
200g plain white flour
½ tsp salt
1 tsp baking powder
½ tsp bicarbonate soda
75g plain yoghurt
1 tbsp maple syrup
200ml milk
2 tbsps sunflower oil
extra maple syrup and fresh fruit for serving
Method
Mix together the plain flour with the salt, baking powder and bicarbonate of soda.
Mix together the plain yoghurt, maple syrup and milk and pour this into the flour, whisking well until you have a smooth thick batter.
To cook the pancakes, heat a drop of sunflower oil in a frying pan, swirl the oil around to cover the whole frying pan.
Drop 2 tablespoons of pancake batter into four places in the frying pan, and over a medium heat cook until the under side of the pancake is golden, and bubbles have appeared throughout. (about 30 seconds)
Loosen the pancakes by shaking the pan and then flick each pancake over and cook for a further 20 seconds.
Continue until you have finished the mix.
Keep the pancakes warm in a low oven until you have cooked them all. Then serve them maple syrup with fresh fruit, such as blueberries, bananas, kiwi and mango.
Tips: You can make them vegan by replacing the dairy yoghurt and milk with soya yoghurt and soya milk. Try replacing half the plain white flour with alternative flours. Our favourite is buckwheat flour, also wholemeal or spelt works well. For a crunchy crispier texture try rice flour or fine cornmeal.
