Milk-free pancakes

Ingredients

For 4 servings

• •300 g plain flour
• •3 c. à café baking powder
• •2 c. à soupe golden caster sugar
• •2 eggs
• •2 c. à café vanilla extract
• •70 g unsalted butter or dairy-free alternative
• •2 c. à soupe vegetable oil
• •toppings of your choice such as maple syrup, cooked streaky bacon or Greek yogurt and berries

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.