This pancake recipe is the one that G was supposed to have followed when making me my Mother’s Day breakfast.  It is very simple (if you read the ingredients correctly – right G?) and they taste like regular pancakes (see caveat above).  We often have pancakes for breakfast with butter (dairy free stuff) and maple syrup.  While in Scotland we often have smaller sized ones, cold, for tea (or a snack) with “butter” and jam.

INGREDIENTS

2 cups flour
1/2 teaspoon salt
3 heaping teaspoons baking powder
1/4 cup sugar
2 1/4 cup soy milk

DIRECTIONS

Mix together dry ingredients.  Add soy milk all at once a beat well. If batter is very thick add a bit more soy milk.  You should be able to pour batter without it being runny.

You can use a frying pan on the stove or an electric pan to cook pancakes.  These pancakes stick easily so a bit of oil in the pan for the first batch is recommended even if using a nonstick pan. Set to medium heat.

Pour batter onto pan to form pancakes the size you would like and when bubbles forming on top begin to burst, they are ready for turning.

Give about the same amount of time to cook the second side.

** If you can tolerate eggs, cut the soy milk to 1 1/4 cups and add two beaten eggs.  Pancakes will be more tender.