FLUFFY DAIRY-FREE PANCAKES
Fluffy Dairy-Free Pancakes
- Cooking Time: 15
- Servings: 3-4
- Preparation Time: 15
- 1 cup of self-raising (self-rising) flour, preferably wholemeal
- 2 egg whites (to replace 1 whole egg)
- 1 cup of non-dairy milk (soy, almond, rice)
- 1 tablespoon (20ml) white vinegar
- 1 teaspoon bi-carbonate of soda (baking soda)
Make the Buttermilk - The first step is to make buttermilk (soured milk). To do this, add 1 tablespoon of white vinegar (or lemon juice) to your milk, and leave it for 10-15 minutes.
Mix the Batter - Place the flour and the extra bi-carbonate soda in a bowl. Add the egg and the buttermilk and whisk together. The batter will be quite runny.
Cook the Pancakes - I cook my pancakes in a 20cm/8" non-stick fry pan. I find this size pan gives me a lovely round shaped pancake. Make sure the pan is hot (medium heat) before adding the batter.
Pour some batter in the pan. I use a soup ladle which is about half a cup. Cook until there are lots of bubbles on top of the pancake.
It is now ready to turn over. Lift the pancake up with a spatula and flip it over.
Tip - Sometimes I have a second bigger fry pan on the next burner and just turn the small fry pan upside down over the bigger fry pan. That way I can start the second pancake while the first one is finishing.
Keep going until you have made all the pancakes. You will get about 3-4 pancakes from this batter. Now top with your favourite pancake topping.
Website Credit: http://stylishsettings.blogspot.com.au/2012/11/fluffy-yummy-pancakes-that-you-wont.html