- 100g plain flour
- 200ml oat milk
- A large pinch of sea salt
- 1 tbsp nutritional yeast
- Fillings of your choice - Try with Herbvourisn, Veganzola or Insteaddah Cheddah
Make the batter by simply whisking together the first four ingredients in a large bowl until smooth.
Heat a little oil or vegan butter in a frying pan over a medium heat (we find using a spray oil bottle works nicely to grease the pan well and make sure your pancakes neither stick to the pan nor get too oily). Test the pan is hot enough by dripping a tiny bit of batter in the pan – when it sizzles, it’s hot enough!
Add a few large tablespoons of batter to the pan and swirl to coat the pan evenly – try to keep this relatively thin for a nice crisp pancake. Fry for a couple of minutes, loosening the edges with a spatula. When the bottom has browned nicely, flip your pancake and cook for a couple of minutes on the other side to brown.
Once your pancake is cooked, add to a plate and keep in the oven on a very low heat to stay warm whilst you repeat with the rest of your batter.
Then, just add your chosen fillings to the middle and fold in half. Here we used a very generous amount of melted Shamembert, some caramelised onions & a little fresh rosemary, but you can fill your pancakes however you like! Try some vegan bacon, Insteaddah Cheddah and a big spoon of chutney or maybe some fried mushrooms with spinach and Herbivoursin… they’d work wonderfully filled with something sweeter too (just swap the nutritional yeast for sugar!)
Pick your cheeses here.