Vegan tuned up Potatopancake deluxe

Yesterday while waiting at the dentists waitingroom I glazed trough a Lady Magazines and most magazines helds some recipes (of course non vegan), but I have a look at them either, as almost every recipe you can prepare vegan. 

I studied the recipe and before been called up for examine my teeth I asked the desk worker for copying the page. 

And so I went home and decided to try it the vegan way. So it happend a few days later. Of course making a pancake vegan is very easy but I've never tried a pancake made of potatoes. But potato itself helds so much starch that you can probably use less egg-replacer - I just went for the secure side.

If you want the potatopancake with less calories just change the milk with the water and you've already safed some. 

I could have been layed in these pancakes - tto delicious to resist!

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Tuned up Potatopancake deluxe

50 min and 2 hour for the dought to rest.
For 4 units 

Ingredients:

Pancakes:
600 g Potatoes
1/2 cube fresh yeast 
250 ml soy milk, (lukewarm) 
eggreplacer for 3 eggs, such as silkentofu, No Egg-powder or apple mousse
300 g flour
salt 
pepper 
150 g onions
10 g vegan butter/margarine
100 g baby spinach 
4 slice smoken Tofu 
8 Tbsp. oil
2 Tbsp. Chardonnay vinegar 
1 Tbsp. nutoil,(z. B. walnut oil) 
40 g fresh horseradish 
200 g vegan ham or vegan salmon (in thin slices) 

Mustard "honey" sauce
3 stalks flat-leaf parsley 
60 g dijon mustard 
40 g agavenectar
100 g vegan sour cream 
salt 
pepper 

You will also need some kitchen paper

Preparation:
For the pancakes, peel the potatoes and on the fine side of the grater grate very finely. Give potato mixture in a cloth and squeeze it. 
In the milk dissolve crumbled yeast while stirring. Give potato mixture, yeast milk, eggreplacer, flour, 1 tsp salt and some pepper in a large bowl and mix with the beaters of the hand mixer to a smooth dough. Let dough covered go in a warm place for two hours until it has doubled in volume. 

Cut onions into fine dice. Heat butter in a pan and fry the onions until golden brown over medium heat. Remove from heat and let cool. Wash spinach, clean, spin dry, cover with a damp kitchen towel and refrigerate. 
Slice smoked Tofu into slices and roast in a skillet over medium heat till crispy, then chop coarsely. 

For the mustard-honey sauce pluck off the parsley leaves and chop finely. Mix mustard, agavenectar, vegan sour creme and parsley. Season with salt and pepper, then chill in the refrigerator till using. 

Take the potatopancake batter and with a wooden spoon lift under onions. Let rise again for 20 minutes. 

Heat 2 tablespoons oil in a nonstick pan (20 cm diameter). Pour 1/4 of the pancake batter into the pan and bake until golden brown for 2-3 minutes over medium heat. Turn the pancake using a large pot lid and bake for further 2-3 minutes. Slide pancake onto a flat plate and cover with another plate a keep warm in a preheated oven at 80 degrees until all pancakes are cooked. 

For the spinach, wisk vinegar and walnut oil and pour over the spinach and mix gently. 
Peel horseradish. 

Place the pancakes on plates and spread some mustardcream on top. Something sauce give the pancakes. Spread, disturb the vegan ham on the pancake, put some on some spinach and sprinkle with finely grated horseradish and tofubacon. Serve with remaining sauce.