This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking powder
8 floz sweetened soya milk
1 tablespoon vegetable oil, e.g. rapeseed or sunflower
Extra vegetable oil for frying
1. Sieve the flour, baking powder and salt into a bowl and mix with a whisk. Add the soya milk and vegetable oil to your mixture and whisk until smooth.
2. Put half a teaspoon of oil into a non-stick frying pan and place over a medium heat until it starts to get hot.
3. Spoon three tablespoons of pancake mixture into the pan. Immediately tilt so that the batter spreads around the pan. Cook until the pancake is starting to set and the underside is golden brown – this usually takes a minute or two but keep an eye on it. Loosen the edges with a spatula and carefully flip the pancake over. Cook for 30 seconds or until the pancake starts to brown a little.
4. Repeat steps 2 to 3 with the remaining mixture.
Makes 3-4 pancakes.
1. You’ll need slightly more oil with your first pancake, about 1 teaspoon. After that, add ½ tsp of oil before cooking each pancake and if desired mop off any excess with a kitchen towel.
2. This mixture is fine cooked as soon as you have made it, unlike some mixtures which need to sit in the fridge for a while. However you’ll still get a good result if you need to make the mixture an hour or even a few hours in advance.. cover and leave in the fridge.
3. If you don’t have sweetened soya milk, add 1 tsp sugar to the mixture when you add the soya milk and oil.