| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 16g | 8g | 40g |
| sugars | fibre | protein | salt |
| 4g | 7g | 8g | 0.75g |
Why I Love British Vegan Bubble and Squeak Pancakes
There is undoubtedly something so comforting, so undeniably heart-warming about home-style cooking. It’s like a cozy embrace on a cold day. It can transport you to familiar kitchens, and evoke memories of laughter and love shared over piping hot meals. Just thinking about it brings me the same level of joy I have when preparing my mom’s traditional beignets. But today, let me take you someplace different yet equally special. Let’s take a gastronomic journey to my new, beloved British recipe – the Vegan Bubble and Squeak Pancakes.
A Tranquil Morning with Bubble and Squeak Pancakes
These pancakes, contrary to the traditional French desserts I usually lean towards, have quickly found their way into my heart (and my kitchen). The recipe is simple, yet the result is a delightfully textured, savoury pancake. Think hash browns with an exciting twist. This dish celebrates the versatility of the humble potatoes and Brussels sprouts, in a heartwarming, satisfying manner that has become a regular feature at my breakfast table. Whenever I cook these, I feel a connection to a country across the pond from my home.
I initially drew inspiration from renowned British chef Jamie Oliver. His Bubble and Squeak recipe embodied the heart of British cooking – hearty and homey. However, I gave my own twist by turning the classic dish into pancakes and providing a vegan alternative.
Pairing and Enjoying the Pancakes
These Vegan Bubble and Squeak Pancakes are not only perfect for breakfast but they’ll also make an excellent side dish for a full English breakfast or, for my southern readers, a scrumptious addition to your Creole brunch. They triumphantly hold their own alongside baked beans, sautéed mushrooms, and grilled tomatoes. If you’re feeling ambitious, why not pair it with an Oscar-worthy omelet for that extraordinary brunch spread?
True, it’s a far cry from what I usually share – the richness of Creole favourites or the elegance of French pastries. But the Vegan Bubble and Squeak Pancakes are a pleasing addition to my repertoire. It has reminded me, in its beautiful simplicity, that cooking isn’t just about fusing different ingredients. It’s about learning from various culinary cultures, and making something that feels close to heart, no matter where it originates. It’s not always about beignets or éclairs, sometimes, it’s about humble, delicious, and hearty pancakes.
What You’ll Need
- 3 lbs of potatoes
- 2 lbs of Brussels sprouts or cabbage
- 6 tbsp of vegan butter
- 1/2 cup of flour
- 1/2 cup of unsweetened almond milk
- 4 green onions, finely chopped
- Salt and pepper to taste
- 4 tbsp of vegetable oil for frying
Method
Step One
Peel the potatoes and chop them into bite-sized pieces. Place them in a large pot, add enough water to cover the potatoes, then bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, about 20 minutes. Drain and set aside.
Step Two
While the potatoes are cooking, if using Brussels sprouts, trim off any brown or damaged leaves and cut in half. If using cabbage, chop into bite-sized pieces. Either steam or boil them until tender, then drain.
Step Three
In the same pot used for the potatoes, melt the vegan butter over medium heat. Stir in the flour and cook for two minutes, stirring continuously. Gradually whisk in the almond milk until you have a smooth sauce. Add the cooked potatoes and Brussels sprouts or cabbage, stirring well to coat them in the sauce.
Step Four
Add the finely chopped green onions and season with salt and pepper to taste. Mash the mixture with a potato masher or large fork until you have a chunky, pancake-like batter. Set aside to cool a little – it will be easier to shape into patties when not too hot.
Step Five
Heat the vegetable oil in a large frying pan over medium heat. Once hot, scoop portions of the potato mixture and shape into large, flat patties. Cook in the hot oil until crispy and golden brown, about five minutes per side. Serve immediately and enjoy your Vegan Bubble and Squeak Pancakes!
