• Pancake mix (hotcake mix)150g (200g)
• Vegetable oil or olive oil3 tbsp (4 tbsp)
• Milk or soy milk2 tbsp (2 tbsp + 1/2 tbsp)
• Salta pinch

1. 1

   In a bowl, combine 3 tbsp (4 tbsp) vegetable oil or olive oil, 2 tbsp (2 tbsp + 1/2 tbsp) milk or soy milk, and a pinch of salt. Mix well with a whisk.

2. 2

   Add 150g (200g) of pancake mix and stir to combine. Tip: slip a plastic bag over your hand like a glove to mix without getting messy.

3. 3

   Lightly grease the tart pan with vegetable oil or olive oil. Using the residual oil left on your measuring spoon works great for this.

4. 4

   Shape the dough into a ball and place it on a sheet of plastic wrap. Cover with another sheet of plastic wrap and roll it out with a rolling pin to match the size of the tart pan base and sides.

5. 5

   Peel off the top layer of plastic wrap. Place the tart pan upside down on the dough, then flip everything over to transfer the dough into the pan — keep the bottom plastic wrap in place for now.

6. 6

   Press the dough firmly into the pan through the plastic wrap, making sure to seal the edges where the base meets the sides.

7. 7

   Remove the plastic wrap and trim the excess dough from the sides of the pan using a knife. Place the trimmed dough scraps on a piece of plastic wrap.

8. 8

   Use the leftover dough to reinforce any thin areas. Roll it out with plastic wrap and a rolling pin, then press it onto thin spots on the sides or base as needed.

9. 9

   Poke holes all over the dough with a fork, then bake in a preheated oven at 180°C for 18–20 minutes.

10. 10

    Once cooled, carefully remove the tart shell from the pan.

A pinch of salt brings the whole flavor together — it tones down the sweetness of the pancake mix and pairs beautifully with sweet fillings, so don't skip it. Vegetable oil makes the dough easy to bring together and roll out. Using soy milk helps enhance the natural flavor of the pancake mix.

• Calories820 kcal
• Protein10.5 g
• Fat42 g
• Carbs100 g
• Sodium1.2 g