Pancakes (American style)
Quick and delicious. Adapted from this recipe.
North American measurements (by volume, not weight) for this one.
Quantities are per person, for a couple of pancakes.
- Flour, quarter cup
- Sugar, 2 tsp
- Baking powder, 1 tsp
- Salt, pinch
- Non-dairy milk, quarter cup or more
- Apple cider vinegar, 1 tsp
- Vanilla essence, quarter tsp
- Vegan butter
- Maple syrup
To serve: maple syrup, vegan butter. Blueberries are good, too — on the pancakes, not mixed into the batter (cooked, they’re less tasty.)
Mix the dry ingredients in a measuring jug. Mix the wet ingredients. Add the liquid to to dry ingredients and whisk together. Add more milk if required to create a pourable batter.
Warm an oven to a low heat to warm plates and keep the cooked pancakes hot until they’re served.
Heat a non-stick frying pan to a medium-high heat. Do this early: the easiest thing to get wrong here is not having the pan hot enough when you start.
Add a little butter — it should sizzle — and then pour in enough batter in to make a pancake. When the top starts to bubble, flip it and cook for another minute. Put it in on the plate in the oven and repeat.
Serve the pancakes with vegan butter and maple syrup.