Victoria Sponge Pancakes
- Simple
- 0:30 m
- 10 ingredients
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: 4
Ingredients
For the pancakes
- 1 tsp baking powder
- 4 tbsp sunflower oil - or vegetable oil
- 150g self raising flour
- 30g caster sugar
- 180ml plant-based milk
- ½ tsp vanilla extract
- good pinch of sea salt
To serve
- 125ml plant-based whipping cream
- 40g icing sugar
- raspberry jam
- vanilla essence
Before you start
2 x 5 inch circular cookie cutters | Frying pan | Bowl | Balloon whisk
Step 1
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
Ingredients
- 1 tsp baking powder
- 150g self raising flour
- 30g caster sugar
- 180ml plant-based milk
- ½ tsp vanilla extract
- good pinch of sea salt
Step 2
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
Ingredients
- 125ml plant-based whipping cream
- 40g icing sugar
- vanilla essence
Step 3
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
Ingredients
- 4 tbsp sunflower oil - or vegetable oil
Step 4
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
Ingredients
- raspberry jam