i just made (and ate) two #vegan pancakes, as follows:
Recipe and instructions
Half a mug of flour (50% Limetz & 50% Corn flour),
A large pinch of himalayan salt,
A small pinch of (100%) bicarbonate of soda,
Half a teaspoon of curry powder.
Stir with a fork while adding water so thin enough to pour, but not too thin.
i then poured half the batter into a 6" well seasoned cast iron pan (always best to use cast iron pans i think) which had been preheated with a little (about 2 teaspoons) of olive pomace oil.
Added lid to pan for about 2 minutes so the top starts to set too, then shake the pan a little and if it does not move then ease the edges with a knife and slide a wooden spatula underneath. Adjust the heat down if necessary to avoid the oil smoking. Flip pancake to cook the other side until golden brown.
i then spread the pancake with nut butter (half and half of 100% peanut butter with a pinch of himalayan salt, 1 teaspoon of turmeric an a couple of twists of freshly ground black pepper) and topped it with sliced organic tomato from my garden (@atma.love/first-tomatoes-of-the-season), then poured rest of the mixture into the pan (adding a little more oil first) and left it while i ate the first one, flipping the second one half way through eating the first one.
Super D-Licious!
Sat Nam
Atma
All photos taken by me with Redmi Note 9 Pro (unless noted otherwise)
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