To celebrate Pancake Day (March 8, 2011) veggie group Viva! have produced a delicious pancake recipe with a difference to get the day off to a flying start!
Sweet or savoury, drizzled with lemon and sugar or stuffed with a tempting combination of vegetables, these pancakes are not only mouth-watering — but very healthy and totally compassionate too!
Because they are egg-free, totally vegan and taste amazing!
Viva! are promoting an egg-free pancake day as part of their new campaign Cracked exposing the cruelty of the egg industry.
Undercover investigations from the group into all stages of egg production have exposed the suffering of millions of animals — including the maceration and gassing of baby male chicks, neglect and suffering of free-range hens, and cramped and cruel conditions in the new-style enriched cages.
Viva! campaigns director, Justin Kerswell, says: "Going egg-free this pancake day is the kindest thing anyone can do if they care about animal suffering. Millions of baby chicks are minced alive or gassed every year just because they are the wrong sex to lay eggs. So eating eggs guarantees this suffering will continue in your name."
Cooking up egg-free pancakes is also better for your health.
Veronika Charvatova, health campaigner with sister group the Vegetarian & Vegan Foundation, says: "The amount of cholesterol in one egg can easily exceed the maximum daily amount recommended for people at risk of heart problems or diabetes. But why wait with steering away from eggs until you have developed health problems' There is literally no need for cholesterol or saturated fats in our diet, so the best thing you can do for your health is go egg-free."
For more information about this media release, contact press officer Helen Rossiter or Justin Kerswell, by calling 0117 944 1000 or email firstname.lastname@example.org or Justin@viva.org.uk. Hi-res images available upon request.
Sweet or Savoury Pancakes
Makes approximately 8
Preparation/cooking time 15-20 minutes
175ml/6fl oz soya milk
175ml/6fl oz water
175g/6oz plain flour, sieved
2 tbsp chick pea flour, sieved
1 tsp baking powder
1 tbsp sunflower oil
Pinch of salt
Additional oil for frying — or low-cal spray if using non-stick pan
To serve: maple or date syrup and/or lemon juice
1. Pre-heat oven to 170°C/350°F/Gas Mark 3.
2. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively, place all dry ingredients in a mixing bowl, make a well in the middle and add the liquid gradually. Use a whisk and beat until there are no lumps.
3. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above).
4. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Swirl the pan gently to distribute the batter evenly.
5. Fry on one side for about a minute. Loosen the edges with a spatula and flip.
6. Fry the other side for another minute or until done.
7. Remove from pan and keep warm in the oven on a low setting.
8. Add more oil/spray to the pan if and when necessary and repeat steps 3 to 6 until all of the mixture is used up.
9. Serve drizzled with syrup/lemon juice.
To make a simple savoury filling
Oil spray or 2 tsp olive oil
1 small onion (red or white), chopped fine
1 garlic clove, crushed
100g/3½oz mushrooms, sliced quite thick
1 tsp mixed dried herbs
A little allspice or ground nutmeg
200g/7oz spinach, chopped roughly (baby spinach is best - if using bigger leaves, remove tough stalks)
1 tbsp shoyu or tamari soya sauce
1. In a heavy-bottomed saucepan or non-stick frying pan, heat the oil.
2. Saute (gently fry) the onion and garlic until the onion becomes translucent.
3. Add the mushrooms and fry for a few minutes until they start to turn golden brown.
4. Add herbs and allspice/nutmeg.
5. Add the spinach and cook until it starts wilt.
6. Add the soya sauce and stir everything well so the flavours get well mixed in.
7. Spoon the filling into hot pancakes, roll them up and serve.