pancakes!!!!!

My What Simple Pancakes!

I began making these pancakes in my last year at university while living in a co-op. Everyone else gets to eat up on Pancake Day, so why can't I, I thought. As it turned out, I was in charge of breakfasts that week, so EVERYONE had my delicious egg-free pancakes. And I've been making them every year ever since for everyone I live with. This is a painfully simple recipe that takes no time at all to prepare and tastes so good you'll be wondering why you ever bothered with eggs in the first place.

ingredients

1 cup all purpose flour
1 tbsp baking power
1 tbsp sugar
1 tsp salt

2 cups soya milk
2 tbsp soya oil

optional toppings (because they’re not bad on their own, you know)

maple syrup
lemon
blueberries
chocolate (not recommended if you’re cooking for breakfast)

method

Sieve together all the dry ingredients, pour the wet ingredients over top and whisk together thoroughly until there are no lumps. Heat a knob of butter on a skillet or frying pan. Spoon three-quarters a ladle-full of mixture into the centre; gently tip the pan around so you cover the surface evenly. Cook until the topside loses its sheen, nudge the edges with a spatula carefully to de-stick and flip. Cook until golden brown and serve with a squeeze of lemon and a liberal douse of maple syrup. Yum!

Matthew and I had these for breakfast this morning with lemon and maple syrup -- what an AWESOME way to start the day! We're going to have them for dessert tonight too!!