Victoria Sponge Pancakes
Everybody's favourite classic cake, reimagined in vegan pancake form! Whoever said you couldn't have cake for breakfast was clearly wrong. A right royal treat for weekend brunch or a special breakfast in bed, all whipped up in less than 30 minutes.
Serves
Ingredients
For the pancakes
<item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>4 tbsp sunflower oil - or vegetable oil<item-todo-done><item-todo-done>150g self raising flour<item-todo-done><item-todo-done>30g caster sugar<item-todo-done><item-todo-done>180ml plant-based milk<item-todo-done><item-todo-done>½ tsp vanilla extract<item-todo-done><item-todo-done> good pinch of sea salt<item-todo-done>
To serve
<item-todo-done>125ml plant-based whipping cream<item-todo-done><item-todo-done>40g icing sugar<item-todo-done><item-todo-done> raspberry jam<item-todo-done><item-todo-done> vanilla essence<item-todo-done>
Before you start
2 x 5 inch circular cookie cutters | Frying pan | Bowl | Balloon whisk
Make the batter
- Put the flour, sugar, baking powder and salt into a bowl and mix to combine
- Slowly add the dairy-free milk and whisk to a smooth batter
- Stir in the vanilla and set to one side
Prepare the whipped cream
- Add the whipped cream to a bowl and whip with a whisk until stiff peaks form
- Add the icing sugar and vanilla essence and mix
- Put the bowl in the fridge for later
Cook the pancakes
- Warm the vegetable oil in the frying pan over medium heat
- Place the cookie cutters in the pan, pour batter into both the cutters, filling them halfway
- Cook for 3-5 minutes until golden on the underside
- Flip the cookie cutter over and cook the pancakes for a further 2-3 minutes
Finish and serve
- Pop the pancakes out of the cookie cutters
- Place one pancake on a plate, spread with raspberry jam, spoon on whipped cream, top with the second pancake, dust with icing sugar and serve immediately
- Repeat the process until the ingredients are used up