A while ago, a friend of mine told me that you could make Scotch pancakes/Bannocks/Drop Scones with aquafaba instead of all the other wet ingredients.
So I thought I would try it. It didn’t go perfectly, but did go better than it might have done.
225g self raising flour
2 cans worth of aquafaba – in this case, half from kidney beans and half from chickpeas.
Optional – rose water and poppy seeds.
Mix everything together. Fry in a pan on a low heat.
It’s the cooking where this method begins to fall apart – in short, the outside cooks far quicker than the inside, even with the pan on the lowest possible temperature. What I think I need to do is use less liquid and whip it into fluffy peaks.
This is the point at which you would flip ‘normal’ pancakes, however with these, the underside wasn’t even solid.
I waited until it was, but even then, the centre was doughy and moist. In the end I baked them in the oven for a time. They were edible, but still not the fluffy pancake that I was hoping for.
As I say, next time, I’m going to try a few things differently. What I am absolutely going keep about this recipe, however, is the floral flavour combination.
Oh my goodness, the rose water and the poppy seeds are absolutely glorious together – sweet and aromatic, perfumed and light. These pancakes taste like the height of summer, and when eaten with sticky bramble jam, they’re so evocative of balmy days foraging in the hedgerows Down South.
So, watch this space – I am definitely going to experiment some more with this!