We’ve been living together for three years now but I’ve never actually made pancakes for H. before - so I thought I’d put this to action and make some for breakfast this weekend.
After opening my fridge to realise that I pretty much didn’t have the essentials to make normal pancakes (i.e milk and eggs!), I was about to abort my breakfast plan. But in a lightbulb moment, I decided to make eggless soy milk pancakes which turned out to be quite a surprise!
This was a really easy recipe and although the pancakes didn’t rise as much as I had hoped (since I had to use plain flour) - they were still tasty, soft and a really healthy way to start the day.
I’ve included my recipe below – happy Australia Day weekend!
- 1 cup plain flour (use self-raising if you have it… it will make your pancakes rise more!)
- 1 tbs sugar
- ½ tbs salt
- ¾ cup soy milk
- ¼ cup soda water
- Margarine (to oil pan)
Preparation Time:15 mins // Cooking Time: 20 mins // Serves: 2
- Put all your dry ingredients into a bowl and mix until combined.
- Create a well in the middle of your dry ingredients and add in the soy milk and soda water. Mix together – a good pancake mix should be smooth but still have some lumps throughout!
- Place mix into the fridge for about 10 minutes – this will allow for the starch in the flour to react with the wet ingredients and for the soda water to aerate the mix.
- Once chilled, take the mix out of the fridge and set aside. Heat a medium sized pan on high heat and drop a teaspoon of margarine in to grease the pan.
- Using a small ladle, pour the pancake mix into the pan. Cook until both sides are golden brown and remove from heat.
- Set pancakes aside onto plate and serve – I dressed mine with mangoes and a drizzle of honey… delicious!