The chef mastery was at an all-time high during our sixth meeting. We made Pfankuchen vegan style. Hanna and Fabian told me that you can think of it as the German version of vegan crepes. I have to say, I am in total agreeance. There was still something unique about the these Pfankuchen though. We ate them with apple mousse, and that was a first for me but let’s not go too far ahead in this story.
First, we started by making the batter which was just combining the main ingredients: oat milk, flour, baking powder and salt before mixing. I learned a great lesson from Hanna here, the salt is added to enhance the sweet taste of the treat and apparently its a baking trick that she learned from her family.
After the batter was ready, the best part was to cook the pancakes, and here is where my skills were made to shine. Haha. That is a stretch, but I truly felt like a master chef.
After cooking the Pfankuchen we had a great sit down, where the most important aspect would occur. The way we ate them. At this point, I was down for anything and that turned out to be banana slices and apple mousse on the pancakes before rolling them and eating them. It was delicious.
During the whole experience we talked about how we eat pancakes in St. Maarten and I taught them that there is not much difference except that pancakes at home are thicker (looks more like American pancakes than crepe).
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