Isabella has outgrown her dairy allergy, and can tolerate a small amount of egg, but she still LOVES these pancakes….. however we now use milk in place of water.
- 1 cup Plain Flour
- 1/2 teaspoon B-Carb Soda (Baking Soda)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 Tablespoons Sugar
- 1 cup Milk (or water or soy milk for those with dairy allergy)
- 1.5 Tablespoons Vegetable Oil
- 1/2 teaspoon Vanilla Essence
Sift flour and baking soda/powder and salt.
Add sugar. (Whisk these together is you don’t have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the milk until thick pouring consistency.
Heat Frying pan – needs to be reasonably hot. We now use butter – but you could use spray. Oil/spray for each pancake – they do stick otherwise. I found with this recipe the pancakes worked best if they were on the small side. If the were too big they were difficult to turn.
Can be eaten hot or cold. Our favorite toppings are Maple Syrup; lemon and sugar; and butter (milk free) and jam on the cold ones.