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1 cup unbleached all-purpose flour
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1 1/2 tablespoons sugar
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2 tablespoons baking powder
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1/8 teaspoon salt
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1 cup milk alternative (soy, rice, oat
and almond milks working this recipe)
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2 tablespoons vegetable oil
Combine dry
ingredients and mix thoroughly. Mix in the liquids and beat with a whisk or
electric mixer until the batter is smooth. Measure 1/3-cup batter onto a
previously-heated, well-oiled griddle or pan. When bubbles appear on the surface
of the pancake, in about 2 minutes, flip it with a spatula. Cook it for another
2 to 3 minutes. Remove from griddle. Serve with maple syrup, jam or fruit syrup.
The normal
recipe is much the same as this apart from milk and eggs. Use ordinary cows milk
and two beaten eggs measuring half a pint in total.
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