Light, fluffy pancakes and they’re vegan friendly too, what’s not to love? Pancakes aren’t something that I actually eat all that often for breakfast but I had a bit of a craving for them on Sunday morning, plus I wanted to test out my new stainless steel frying pan that I’d just gotten (I’m giving up non-stick cookware) and so pancakes for breakfast it was.
This recipe is super simple and can be made from basic storecupboard ingredients; no fancy substitutes required. The batter will make about 8 saucer sized pancakes. If you don’t need that many, just half the recipe.
- 1 cup plain flour (or whatever kind of flour you prefer)
- 1 tbsp sugar
- 2 tsp baking powder
- pinch salt
- 1 cup milk (my preference is soy or almond)
- 4 tbsp oil (I use rapeseed/canola or coconut usually)
- In a large bowl, combine all of the dry ingredients.
- Add the wet ingredients and mix well until you have a smooth batter. Be careful not to overmix.
- Put the pan onto a medium heat and add a drop of oil when the pan gets hot.
- Pour batter into pan (how much will depend on the desired size of pancake)
- Do not flip your pancake until bubbles have started to appear on the surface, once this has started to happen, flip and cook on the other side until it has started to brown.
As my pan isn’t huge and I can only get one or two pancakes in the pan at the same time, I like to keep the oven on a low heat and put the cooked pancakes in to keep warm until I’m ready to dish them up.
I like to serve my pancakes with a drizzle of syrup and a berry sauce.
For the berry sauce:
- 1 cup or so of berries (frozen is fine and is what I usually use)
- 1 tbsp of sugar
- 1 tbsp water
Add all of the above to a saucepan and cook on a low heat until the berries start to break down and the sauce has thickened. This will probably take 5 – 10 minutes. Any that you don’t use will keep well in the fridge for a few days and tastes delicious served with plain yoghurt.