Milk-free pancakes

Method

1. 1

   Tip the dry ingredients into a large bowl along with 1 tsp fine salt, and whisk until combined. Combine the eggs, vanilla extract and 250ml lukewarm water in a jug, mixing well until combined. Melt 50g of the butter in a pan over a low heat or in short bursts in the microwave, and set aside to cool slightly.

2. 2

   Make a well in the middle of the dry ingredients, then slowly pour in the wet ingredients and melted butter and whisk until you have a thick, smooth batter.

3. 3

   Heat 1 tsp oil and a small knob of the remaining butter in a non-stick pan over a low-medium heat and, once foaming, spoon in 3 tbsp batter to make a roughly 8cm pancake. (If your pan is large enough, repeat to cook multiple pancakes at once, but make sure they're not too close together as they will spread.) Cook for 1-2 mins until set at the edges, bubbling in the centre and risen. Flip over and cook for a further minute. Repeat with the remaining batter, then serve the pancakes warm with any toppings of your choice.

Nutrition

calories

549 calories

fatContent

24 grams fat

fiberContent

3 grams fiber

sugarContent

11 grams sugar

sodiumContent

2.24 milligram of sodium

proteinContent

12 grams protein

carbohydrateContent

69 grams carbohydrates

saturatedFatContent

11 grams saturated fat

Indicative values from the source, for the original recipe.

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