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Whether you call them pannenkoek, panqueca or krep, there’s no two ways about it… they are a food of many happy memories! Can’t wait to share these two recipes for Pancake Day.

My mum is a fabulous cook and whenever she made Pfannkuchen for my sister and me, she’d be trying hard to keep up with our endless appetite. I can still conjure up the sweet smells in the kitchen and the hissing sound as the pancake batter hit the pan. Whether you have got a sweet tooth or are a lover of all things savoury, I hope you’ll find a recipe to inspire you for Shrove Tuesday?

NVW Pancakes

Vegan Savoury Pancakes

Creamy Leek and Mushroom Pancakes

This recipe was part of my first Vegetarian Living column. The combination of the mellow sweetness of softened leeks with the crunch of roasted hazelnuts works really well.

Serves 4

For the pancakes:
1 cup soya milk
1 cup flour
1 tsp baking powder
2 tbsp oil
½ tsp sea salt
2 tbsp chopped parsley
vegetable oil

For the filling:
2-3 leeks, cut in slices
3 spring onions, sliced
250g chestnut mushrooms, sliced
2 cloves garlic, crushed
dairy-free cream (e.g. soya or oat cream)
vegetable stock cube or powder
salt and pepper
chopped roasted hazelnuts

Place all pancake ingredients in a large measuring jug and whiz with a handblender until completely smooth. Add a little more milk until you have a runny batter that can easily spread around a frying pan. Use your favourite pan and make 4-6 pancakes. Cover and keep them warm until your filling is ready.

Next, sauté the leeks and spring onions in vegetable oil over a medium heat. You don’t want them to turn brown but go nicely soft and mellow. After about 5-7 minutes add the mushrooms, crushed garlic, salt and pepper. Cover with a lid and keep sautéing over a medium heat until the leek is tender. (Add a little vegetable stock if necessary.) Pour in a generous splash of cream and season to taste.
Spoon some filling onto each pancake, sprinkle with hazelnuts and fold it over.

NVW Pancakes

Patricia’s Breakfast Pancakes

Patricia’s recipe was part of last year’s National Vegetarian Week. It worked out perfectly that I was taking the photos on the actual Pancake Day last year :-)Serves 2


1 mug plain flour
1 tsp baking powder
1 mug soya milk
1 ripe banana
1 tbsp vegetable oil

1. Mix the plain flour and baking powder in a large bowl.
2. Add the soya milk and a mashed ripe banana. Mix well with a wooden spoon. (I think I added a little extra sugar to this. Sorry, sweet tooth!)
3. Heat the vegetable oil in a frying pan and pour in a quarter of the mixture. When golden on the bottom, turn and cook the other side.
Serve immediately with maple syrup or fruit salad and plain soya yoghurt, soya cream or vanilla vegan ice cream.
The cultural differences around the pre-lent days still make me chuckle a bit. In Germany there’s the biggest, craziest Fashingsparty going on around Shrove Tuesday. There’s fancy dress, processions and oversized smurfs, celebrity and politician lookalikes and other characters on floats dishing out sweets and little toys to the vast audiences. Meanwhile in the UK we mark the day with… oh yes, pancake races like this one in a local town! 😉
Check out these pictures from my home town in Bavaria. What a crazy bunch!I would just love to hear all about your favourite pancake memories and toppings. Are you more in the savoury or in the sweet team – do let me know how you eat yours. Happy flipping!