Since moving to the UK I’ve seen pancakes are sometimes thin and not too fluffy.
These pancakes are a result of consistently trying to get a crispy outside and a nice fluffy inside.
I’m still working on the recipe, but these are good enough to share. I’ll keep tweaking and updating this recipe. Ultimately I want to make buttermilk pancakes but vegan. (in time)
This serves 4 people technically, but if you’re very hungry I’d double it. After which about 6 people could have roughly 4 – 5 medium sized pancakes each.
- 40 g salted butter (melted)
- 1 cup white flour
- 1/2 cup self-raising flour
- 1/8 cup caster sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 cup oatmilk (for souring)
- 1 tablespoon apple cider vinegar
- 1/4 cup oatmilk (for thinning out)
- 1 egg (separated)
- 1/2 teaspoon vanilla extract
Pour your oat milk and apple cider vinegar and set aside to “sour” while you assemble the rest.
Add all the dry ingredients in a medium to large bowl and whisk to mix.
Add the wet ingredients to the bowl of dry ingredients (don’t forget the warm butter) and separate your egg yolk. Whisk the egg white until they are foamy. This is also a good time to turn on your hob, to medium, and warm the pan.
Gently mix in egg whites, to just turn them through.
Get your laddle and get ready to make some pancakes!
Add the batter to you pre-heated and oiled griddle. (can use coconut oil or butter). Ladle in and create pancakes about 9cm in diameter. When you see bubbles in the centre they are ready to flip.
Golden brown and crispy!
Serve as ready or keep them warm in the oven.
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