This basic pancake batter is very versatile. All you need to do to make dessert or breakfast pancakes is change the filling or accompaniments. If you want thicker pancakes - American or Scotch style - just reduce the liquid a little. Try using 120ml each of soya milk and water instead of 175ml. It is easier to make something too thick and thin it down than the other way round!
Serves: Makes approximately 8 medium pancakes
Time: 20 mins for a batch
- 175ml/6fl oz soya milk
- 175ml/6fl oz water175g/6oz plain flour, sieved
- 2 tbsp chickpea flour, sieved - also known as gram or besan flour
- 1 tsp baking powder, sieved
- 1 tbsp sunflower oil
- Pinch of salt
- Additional oil for frying - or low-cal spray if using non-stick pan
Syrup - as well as golden syrup, try date, maple or agave try large supermarkets or health food shops for these:
- Sugar and lemon juice
- Fresh fruit with syrup as above - eg banana, strawberries, blueberries...
1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.
2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above).
3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.
4. Remove from pan and keep warm in the oven on its lowest setting.
5. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments.