OK then, here's another. I used to make different batter for luckysaddle and me, but then I ate some of both and realised the vegan ones were just as delicious. Now I only make vegan pancakes:
1.5 cups of SR flour (I use a '1/2 cup' measuring scoop, but small tea cup will do for a 'cup') 1 teaspoon baking powder Pinch of salt 1 cup soya milk cold water 2 tablespoons sunflower oil + more for frying
Scoop flour into bowl with baking powder & salt. Add milk gradually, mixing with wooden spoon to bash the lumps out. Mix in some cold water to thin some more (approx a cup) Add oil and hand whisk til smooth & bubbly. Chill for 30mins in fridge Whisk again. Ladle into hot non-stick pan with teaspoon or so of oil & tip around to coat pan. Flip when brown at edges & no signs of wet batter on top.
You can vary how thick they are by adding less or more water. I never pay too much attention to exact measures. If you want thick round American style pancakes, add a bit of tonic water or sparkling mineral water, less cold water (so the batter is thicker) and x3 the baking powder. For these, use a cooking ring in the pan to pour the batter into, then lift it off once you've finished pouring.
1.5 cups of SR flour (I use a '1/2 cup' measuring scoop, but small tea cup will do for a 'cup')
1 teaspoon baking powder
Pinch of salt
1 cup soya milk
cold water
2 tablespoons sunflower oil + more for frying
Scoop flour into bowl with baking powder & salt.
Add milk gradually, mixing with wooden spoon to bash the lumps out.
Mix in some cold water to thin some more (approx a cup)
Add oil and hand whisk til smooth & bubbly.
Chill for 30mins in fridge
Whisk again.
Ladle into hot non-stick pan with teaspoon or so of oil & tip around to coat pan. Flip when brown at edges & no signs of wet batter on top.
You can vary how thick they are by adding less or more water. I never pay too much attention to exact measures. If you want thick round American style pancakes, add a bit of tonic water or sparkling mineral water, less cold water (so the batter is thicker) and x3 the baking powder. For these, use a cooking ring in the pan to pour the batter into, then lift it off once you've finished pouring.
Yum!
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