Easy Vegan Pancakes
150mg plain flour
300ml milk alternative such as almond or rice
1 tbsp sunflower oil, plus extra for cooking
1. Place the flour, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter – it should be the consistency of single cream so add a little more liquid if needed. Set aside for 30 minutes to rest if you have time.
2. Heat a heavy 18cm-20cm frying pan over a medium heat. When the pan is thoroughly heated, add 1 tbsp oil, swirl around then tip out any excess. Add enough batter to just coat the base of the pan (40-50ml), swirling it around quickly to make an even layer. Cook for 1-2 minutes, or until the edge begins to curl and the base is golden brown. Use a palette knife to flip the pancake.
3. Cook for 30-60 seconds more, then transfer to a warm plate. Return the pan to the heat, add a touch more oil, pour out any excess and repeat with the rest of the batter, separating each pancake with a piece of baking paper. The first one or two pancakes are reliably disastrous but the rest should be beautiful. Serve warm with your choice of toppings.
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