This is a very basic pancake recipe. Batter for any pancake seems to be just liquid and flour in varying ratios- some say equal amounts, others seem to be only 1/2 flour to liquid. You can use water or a non-dairy milk. I’m going to choose a fortified unsweetened almond milk just to get B12 in as I forget supplements.

The other variations on recipes seems to be add sugar if you want it sweet. Add baking powder if you want thicker fluffy American style pancakes. Omit for a thinner crepe style result.

Today I’m choosing to make smaller, fluffy pancakes that I’ll be drizzling (maybe drowning) in maple syrup. This isn’t a health blog so deal with it. I’ll add some fruit ok?

Ingredients

1 cup unsweetened almond milk (or water, or whichever milk you have)

3/4 cup plain flour

1 tbsp. caster sugar

1 tbsp. baking powder

Oil for the pan if it isn’t non-stick

Makes about 8 pancakes (serves 2 realistically!)

Method

Put all the dry ingredients into a bowl, make a well in the middle, and add the liquid. Mix briskly until it forms a smooth pourable batter. You can add more liquid if needed.

Let the mixture rest for about 5 minutes whilst the baking powder activates and starts to produce bubbles. I can be impatient at this stage- it’s worth waiting for a fluffier result.

Heat the pan you are going to use as you wait. On my stove, it’s 1-10 on temperature and these cooked well on 6, a medium heat really. When it’s hot, pour the batter onto the griddle or pan. Let it sit and cook until bubbles come to the surface and turn over. They cook quickly so don’t walk away.

Additional information

You can keep them in a warm oven for a few minutes if you are cooking one at a time. If you have a good sized griddle do a few at once as they shouldn’t be huge.

Making perfect circles

Don’t pour from your bowl. Use a measuring cup or mug. I found 1/4 cup made good sized pancakes. Pour in one movement, straight onto one spot. They spread themselves into a perfect circle. No need to tilt the pan, don’t dribble the mixture about. Also, if you use a measuring cup, you will always use the same amount of batter so they will all be very similar in size- perfect for a pretty stack!