Ever since I noticed a few weeks back that the wild cherries at the edge of my estate were, indeed, edible, I've been looking for a way of eating them up. At the same time, ever since becomeing a vegan, I've been Jonesing for Bakewell Tarts. Well, can you see a thought forming?
Along came Chocolate Covered Katie with her Pancake-Making Bonanza and all my problems are solved. Okay, not all of them, but the cherry related ones are :)
Behold, if you will, the Bakewell Pancake.
Recipe - Makes two big portions, about 6 -7 smallish pancakes
1 Cup White Flour
1 tsp Baking Powder
1 tbs sugar
1 1/4 cup non dairy milk (I used unsweetened soya)
1 tbs sunflower oil
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup cherries - quartered
1/4 cup almond flakes
In a large bowl mix together the first set of dry ingredients, then add the wet and briefly mix, before finally adding in the chopped fruit and almond flakes and stirring until combined. As always with vegan baking, don't over mix.
I cooked this over a medium high heat, portioning out in 1/4 cup measures, which were a bit too small if truth be told. The pancakes need flipping once they are fairly solid in the middle, which was about after two minutes.
This was perfect served with my adapted Cherry Compot, topped with toasted flaked almonds. My husband pronounced them 'Very Bakewelly' He was quite happy to go cherry picking the next day, which I think is an indication of the success here ;)
Vegan Cuts Snack Box Review!
1 day ago