| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Vegan |
Sainsbury’s, Sainsbury11 |
5 |
servings |
INGREDIENTS
| 350 |
ml |
Soya milk; (12floz) |
| 125 |
g |
Plain wholemeal flour; (4oz) |
| 3 |
tb |
Cornflour |
| 2 |
tb |
Soft dark brown sugar |
|
|
Vegetable oil for frying |
| 2 |
ts |
Arrowroot |
| 150 |
ml |
Orange juice; ( 1/4 pint) |
| 1 |
tb |
Cointreau; (clarified without |
|
|
; animal derived |
|
|
; ingredients) |
|
|
I orange; peeled and |
|
|
; segmented |
|
|
Pared rind of 1 lemon |
| 50 |
g |
Pecan nut halves; roughly chopped |
|
|
; (2oz) |
| 1 |
tb |
Icing sugar |
INSTRUCTIONS
FOR THE PANCAKE BATTER
FOR THE FILLING
Place all the pancake ingredients in a large bowl and using an
electric or hand whisk, whisk the mixture until smooth.
Heat a little oil in a frying pan, pour in enough pancake batter to
cover the base of the pan and cook gently over a moderate heat for
1-2 minutes. Turn the pancake over and cook the other side.
Place on a piece of kitchen paper and repeat stage 2 for the remaining
pancake mixture. Placing kitchen paper between each pancake. Keep the
pancakes warm whilst making the sauce.
In a small saucepan, blend the arrowroot with the orange juice until
smooth, place over a moderate heat, bring to the boil stirring
continuously until thickened and smooth.
Stir in the Cointreau, orange segments, lemon rind and pecan nuts.
Fold each pancake into a cone shape, place on a serving plate,
sprinkle with icing sugar and serve with the fruit sauce.
Converted by MC_Buster.
NOTES : These tasty pancakes are suitable for vegans and quick and
easy to make.
Converted by MM_Buster v2.0l.
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