John Myers
Ingredients for 1 servings:
- 150 g wheat flour type 405
- 75 g hazelnuts, ground
- 3 servings of egg substitute powder (No-Egg)
- 1 tsp, heaped cinnamon powder
- 2 tbsp sugar
- pinch(s) of salt
- 2 tsp baking powder
- 150 ml soy milk (soy drink)
- 300 g soy yogurt (yogurt alternative)
- 2 apples, e.g. Golden Delicious
- Oil, neutral, for frying
- n. B. Cinnamon powder
- n. B. sugar
- e.g. applesauce
- e.g. raspberries, frozen, approx. 1 handful
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
for 10 filling pancakes
Mix all dry ingredients except for the no-egg. Mix the no-egg with water, using 2 tsp + 40 ml water per serving. Gradually add the flour mixture with the liquid and the yogurt. Mix well, either with a hand mixer or in a blender. The batter should be creamy. If it’s too runny, add more flour. If it’s too thick, add a little liquid. Heat oil in a pan. Only when it’s hot, cook the first pancakes. Add one ladleful of batter to each pancake. Press the apple slices into the still-raw batter. Cook two pancakes at the same time in a large, non-stick pan. Turn them over after a few minutes; they won’t be cooked through on top yet. Sprinkle with cinnamon sugar, if desired. The pancakes can also be served with applesauce or frozen raspberries.
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