Pancakes with banana and maple syrup drizzles
Makes approx 8 – 10
These pancakes are simply delicious. The batter makes enough for a satifying breakfast or dessert for two. We usually have them for a lazy weekend breakfast with a cold glass of orange juice, or just generally whenever I get cravings…I’ve even made them at midnight! My recipe is for banana and maple syrup but you can use whatever fruit you like. Strawberries, apple compott and caramalized walnuts or pecans are a great alternative.
128 g plain flour
1 tbsp sugar
2 tsp baking powder
pinch of salt
2 tbsp sunflower oil
290 ml soya milk (makes a fluffy crepe style pancake – add 250ml for American style)
Combine dry ingredients. Add wet ingredients. Slowly add the milk and whisk until smooth and runny. Heat 1 tsp of oil or vegan margerine in a frying pan on medium heat (getting the heat right is key to making good pancakes – the more the better, unless it’s so hot they will just burn). Scoop 1/2 a ladle full and pour into the pan. Quickly spread the batter into a thin layer by swiftly circulating your wrist whilst holding the pan handle. You will know when to flip the pancake when little bubbles have emerged all over. Loosen it from the pan using a large flat spatula.
If you aren’t starving and have time/pancakes to waste, have a go at flipping it in the air. This is all about the wrist action – tilt the pan down and shuffle the pancake to the front of the pan – swift flick of the wrist forwards and upwards – and catch! Cook on the other side for a minute or two.
Don’t leave your pancakes unattended or they will burn 😦