These pancakes are really simple to make and delicious to serve as a starter with dips such as spring onions chopped into vegan mayonnaise, or homous.
I usually guess the amounts for these pancakes as I never know how much mixture you need. It is easier to use a small frying pan as the consistency of the flour makes the pancakes very delicate.
Take two spoonfuls of flour into a bowl and pour over some soya milk. Whisk until smooth. Heat a knob of margarine in a frying pan and when it has melted, cover the bottom with the pancake mixture. Cook until the top surface is completely dry and then loosen with a spatula and turn over. Cook until it just start starts to colour.
To serve roll the pancakes up. They can be kept warm in the oven until needed or served immediately with dips.
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