I love making these pancakes, it is so satisfying to watch them fluff up in the pan! This is the kind of recipe that makes you wonder why you would bother making the non-vegan version. I have the kids waiting while I make these so they get them nice and fresh. Top with whatever you fancy – banana and maple syrup is my topping of choice!
Ingrediants – makes approx 11/12 pancake if using a ladle
300 grams self raising flour
4 tablespoons caster sugar
4 teaspoons baking powder
1 teaspoon salt
600 ml water
2 tablespoons oil
2 teaspoons cinnamon
Method
Mix all of the dry ingredients together. Combine the oil and water and add to the dry ingredients bit by bit, mixing as you go. When all the mixture is combined you will have a lumpy batter, don’t worry about this.
Add some oil to a frying pan on a medium heat. When the oil is nice and hot add half a ladle full of batter to the pan. Bubbles should start to form as the batter puffs up. When the edges are cooked and the middle of the pancake is not so runny, it is safe to flip your pancake without the mixture spilling everywhere. If bubbles do not form around the edges of the pancake as it cooks then you need to add more oil to the pan for the next one.
You do not want the pancakes to cook too quickly so you may need to turn the heat down at points. As the Pancakes are quite thick the last thing you want is for them to be raw in the middle. Cook until each side is nicely brown and repeat about 10 more times. Enjoy!
