Shelf 41rf6fxdxcl

Vegetable Pancakes

Extract from Storecupboard Vegan • By VeganPower, Laura and Kardinal, Sebastian • Published by Grub Street Publishing


$ $ $ $ $
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Storecupboard Vegan

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects »

© 2022 VeganPower, Laura / Grub Street Publishing · Reproduced with permission.
  • Step 1

    Mix together the flour, malted yeast, sugar, and baking powder, salt and the smoked paprika.

  • Step 2

    Add the milk, tamari, 2 tbsp of olive oil, and mix with a whisk to make a smooth batter. Allow the batter to rest while preparing the next step.

  • Step 3

    Sauté the cumin seeds in a wok with a splash of olive oil and then add the mixed vegetables. Once thawed, add the chives. Season with salt and pepper according to taste.

  • Step 4

    Cook for a few minutes over a high heat, remove from the heat and transfer to a bowl. To cook the pancakes, heat a little oil in a small frying pan, pour in a small ladle of pancake batter and top with vegetables.

  • Step 5

    Cook for 2-3 minutes on each side and repeat with the remaining pancakes and vegetables to make about 10 pancakes. Serve immediately, for example, with salad.

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