Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes about 16 pancakes
Dietary
Vegetarian
By Mary McCartneyFrom Saturday Kitchen
Ingredients
- 280g/10oz plain flour
- 1½ tbsp baking powder
- ½ tsp fine sea salt
- 500ml/18fl oz unsweetened plant-based milk
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tbsp olive oil
- vegetable oil, for frying
For the toppings
- 1 pack blueberries
- 4 tbsp maple syrup, for drizzling
Method
Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil.
Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden.
Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over.