Ingredients
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780 g all-purpose wheat flour
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145 g sugar
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13 g vanilla sugar
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7 g baking powder
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11 g iodised salt
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1,9 l unsweetened soy milk
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111 g dairy-free liquid margarine
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38 g apple cider vinegar
Directions
Portion size: 125 grams
Yield from 20 portion recipe: 2.500 kg
Vegan
Allergens: gluten, soy, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Soy, Contains Allergens
Carbon footprint per portion (125 g): 0.1 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Measure the dry ingredients and mix together.
In another container, mix together the soy milk, margarine and apple cider vinegar.
Add the wet ingredients in with the dry and mix evenly into a batter. Let sit for a moment.
Carefully grease a shallow GN container with melted margarine or cooking spray (you can also use parchment paper). Pour the batter into the containers, with 2 litres per GN 1/1 65 container. If you wish, you can also add a few dabs of margarine on top.
Bake at 180 °C for approximately 35 minutes. You can raise the temperature near the end so that the pancake becomes slightly browned. Serve with freshly made berry jam.
