Soy pancakes with maple raspberries
A recipe from the Good Food collection.
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- 60 g (2¼ oz/½ cup) plain (all–purpose) flour
- 75 g (2½ oz/½ cup) wholemeal (whole–wheat) flour
- 50 g (1¾ oz/½ cup) soy flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 65 g (2¼ oz) silken tofu
- 420 ml (14½ fl oz/1⅔ cups) low–fat soy milk
- 1 tsp natural vanilla extract
- 20 g (¾ oz) reduced–fat soy spread or margarine, melted
- 500 g (1 lb 2 oz/4 cups) raspberries
- 125 ml (4 fl oz/½ cup) pure maple syrup
- icing (confectioners') sugar, for dusting
1. Sift the flours, baking powder and ½ teaspoon salt into a large bowl (return the husks to the bowl), then stir in the sugar. Place the tofu, soy milk and vanilla in a food processor and combine until the mixture is smooth. Add to the dry ingredients and mix together well. Cover with plastic wrap and leave for 15 minutes.
2. Brush a frying pan with some of the melted spread and heat over medium heat. Cooking two pancakes at a time, drop 2 tablespoons of batter per pancake into the pan, spreading the mixture out a little with the back of the spoon. Cook for 1–2 minutes, or until bubbles form on the surface. Flip the pancake over and cook the other side for 1 minute, or until golden. Keep warm and repeat with the remaining batter to make 12 pancakes in total.
3. Put the raspberries and maple syrup in a saucepan and stir to combine. Gently cook for 1–2 minutes, or until the berries are warm and well coated in the syrup. Place two or three pancakes on each plate, top with the maple raspberries and dust with icing sugar.