Vegan Pancakes with Tomatoes and Mushrooms

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegan Pancakes with Tomatoes and Mushrooms

Ingredients

Wheat Flour - 4.9 oz
Baking Powder - ½ teaspoon
Soy Meat - 1 teaspoon
Soy Vanilla Milk - 13 fl oz
Vegetable Oil - 4 tablespoons
Pickled Chanterelles - 8.8 oz
Marinated cherries - 8.8 oz
Pistachios - 3 tablespoons
Scallions - 1 bunch
Soy Meat - 1 fl oz

Step by Step guide

Step 1

Sift the flour and a pinch of salt into a blender. Add the soy milk and mix until you have a smooth batter.

Step 2

Heat some oil in a skillet over high heat. Pour 3 tablespoons of batter into the skillet and cook the pancake until bubbles form on top. Flip the pancake with a knife and cook the other side until golden brown. Continue cooking until all the batter is used up. You should get about 8 pancakes.

Step 3

To prepare the filling, heat oil in a skillet. Sauté the mushrooms until they are soft, add the tomatoes, and cook for a couple more minutes. Pour in the soy cream or soy milk. Add the pine nuts and cook on low heat until the sauce thickens slightly.