Red currants are a Norwegian summer staple, so I decided to make a seasonal pancake stack featuring this little red, tangy berry to celebrate summer and the red currants in the garden finally being ripe and ready to eat! If you have access to red currants where you live I highly recommend you give this one a go.
Ingredients:
90g spelt flour
150 soy milk
25g sugar
1tsp baking powder
½ tsp baking soda
10g apple cider vinegar
1tsp vanilla extract
Toppings:
Fresh red currants
powdered sugar
Vegan vanilla custard (I used oatly)
Method:
Whisk together your flours, baking powder, baking soda and sugar in a bowl. Combine soy milk, vanilla and apple cider vinegar in a separate jug/bowl and leave until the soy milk has curdled. Pour the wet mix into the dry and whisk until just combine. Spoon out about 2-3tbsp of the pancake better for each pancake and cook on medium heat in a lightly greased non stick pan until it starts to cook around the edges and bubbles start to form on top. Flip and cook until it is all cooked through. Stack it up, add fresh red currants, sprinkle with some powdered sugar and enjoy with a side of custard.
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