For the pancake mix, I never measure my ingredients but judge by the consistancy of the mixture. If I want thin crisp pancakes I make a runnier mixture and for thicker stogier pancakes I use more flour. I usually make less mix than I need in case we don't eat as many as I anticipated, but if you have some left over it will keep in the fridge for as long as the milk will stay fresh.
Start by melting a knob of margarine in a frying pan. Mix soya milk and the flour together in a jug with a fork until you have the desired consistancy. If it is lumpy you can use a hand mixer to smooth it out.
Pour some mixture into the pan. For thin pancakes barely cover the bottom of the pan, but for thicker ones pour in a more generous amount. Cook on a medium heat as you don't want them to burn. Use a spatula to gently turn the bottom of the pancake to check how it is cooking. If it is going brown but there is still a lot of liquid mixture on the top turn the heat down a bit. Once the pancake is solid enough flip over gently using the spatula and cook the other side. I have never been able to toss these as they don't have the same consitancy as regular pancakes.
Once the other side is cooked as well turn out of the pan and fill one side with soya cream and blueberries. Flip the other side over and then enjoy.
|
