CLASSIC FLUFFY EGGLESS PANCAKES – PERFECT FOR PANCAKE DAY

THE FIRST PANCAKES – A TRADITION DATING BACK THOUSANDS OF YEARSWhile Pancake Day is closely tied to Christianity, pancakes have been eaten for thousands of years.
Ancient Greece & Rome – Early versions of pancakes were made from wheat flour, olive oil, honey, and milk.
Medieval England – By the 15th century, pancakes were a common food before Lent. The first recorded pancake recipe appeared in an English cookbook from 1439!

CLASSIC FLUFFY EGGLESS PANCAKES RECIPEPrep Time: 05 mins
Cook Time: 10 mins
Servings: 04

REQUIRED INGREDIENTS

1 cup (125g) Self Raising Flour

2 tbsp Sugar

2 tsp Baking powder

¼ tsp of Salt

1 cup (240ml) of Alpro Organic Soya Milk

1 tbsp Lemon juice

1 tbsp Butter

1 tsp Vanilla essence

METHOD

1. Prepare the buttermilk: In a small bowl, mix the soya milk and lemon juice. Let it sit for about 5 minutes to curdle.
2. Mix dry ingredients: In a large bowl, whisk together the self-raising flour, sugar, baking powder, and salt.
3. Combine wet ingredients: Add the vanilla essence and melted butter to the buttermilk mixture. Stir well.
4. Make the batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
5. Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve: Stack the pancakes and serve warm with your favorite toppings like maple syrup, fruits, or vegan butter.