No recipe = pancake recipe

By Joris Vermeir

This is about ease. Use ingredients that you like and that you have in reach. No thresholds. No recipe.

Bake a pancake. Or two. Or more. Put some (vegan) yogurt in the batter. Add a lot of seasonal fruit and why not, maple syrup, walnuts and cream on top. That’s the perfect companion to your favorite morning drink. Make a little bit more batter than you need. Keep it in the fridge to bake some more throughout the day. Also good with salty toppings like marinated tofu and char-grilled leek or onions.

  • semi/whole grain flour (gluten-free, if that’s your thing)
  • 1 or 2 eggs (use an egg replacement when going vegan)
  • 2 tablespoons of plain (vegan) yogurt
  • water or other liquid (milk, oat/rice, etc.)
  • a teaspoon of natriumbicarbonate/baking powder (for fluffy pancakes)
  • a pinch of salt
  • extra: a handful of sultana raisins
  • sweet topping like seasonal fruit: strawberry, apricot…
  • savory: marinated tofu, leek, onions…

Whisk these ingredients together to get a creamy, not liquid batter. Adjust consistency by adding flour or liquid. Heat a pan. Put in some oil and slices of banana or apple. Add the batter. Bake for 1-3 minutes on each side. Sprinkle with fruit, maple syrup and crushed walnuts. Eat. Repeat.