Pancakes and cream

There are times when only pancakes will do. The weather in Scotland has been utterly rubbish lately with non stop rain in June and people are feeling a bit angsty. Pancakes usually makes things better so adding vegan cream has to be the best right? Below is the recipe you need for pancakes with homemade cream and maple syrup.

For the pancakes:
Ingredients:
40 grams plain flour
40 grams room temperature water
1 teaspoon baking powder
salt and pepper to taste
1 teaspoon oil (just enough to ensure they wont stick)
1 tablespoon sugar
1/2 teaspoon salt

Method:
1. In a bowl whisk all ingredients together. Ensure no flour lumps.
2. Leave the mixture to rest for a few moments while you bring a frying pan up to a medium heat.
3. Use a ladle to put a third of the mixture into the pan.
4. When the uncooked side starts to bubble slightly turn over and ensure both sides are cooked.

These pancakes are not as sweet as the other sweet kind I make and they are thicker but they go perfectly with maple syrup and the cream below as extremely sweet pancakes would be just too sweet.

For the cream:

450 grams firm tofu
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon vanilla extract
2 tablespoons maple syrup (you can use agave or just plain sugar)
1/4 teaspoon salt

Blend all ingredients until smooth and creamy. Easy right?

This keeps well in the fridge for a couple of days if it makes too much.

Hope you enjoy!