These pancakes are small and fluffy like the American kind and are ever so easy to make. You can make a big batch and refrigerate/freeze the leftovers for those mornings when you don’t have the time or energy to make them from scratch.
There are plenty of times where I’ve made these and I don’t have enough milk – in these instances I’ve topped it up with water and they’ve still turned out well. On some occasions I’ve also added a handful of oats to the batter and used half white and half wholemeal flour to make them healthier and more filling. Well, some days I care about that sort of thing… this wasn’t one of those days…!
- 300g self-raising flour
- 50g sugar
- 1 tbs of sunflower or another mild-flavoured oil
- 220ml of plant milk, approx
- Berries of your choice, I used blueberries and raspberries
- In a large mixing bowl whisk up the flour and sugar, then add the oil and milk and mix thoroughly until you get a nice smooth batter.
- Add a large handful of blueberries (or whatever berry you’re using) to the batter and slowly mix them in.
- Drop ladlefuls of the batter into a large non-stick pan on a medium heat, and add pieces of raspberry on the top of each pancake.
- When bubbles start to appear on the surface of each pancake, flip them over and cook for a few minutes on the other side.
- Serve with your choice of syrup, chocolate sauce, fruit, etc. Makes around 10 pancakes, depending on the size you make them!