Submitted by Sam (Senior Guide)
INGREDIENTS
1 ½ cups of self raising flour (or sub all-purpose and add 1 tablespoon baking powder)
Pinch of salt
1 tablespoon of maple syrup
2 tablespoons oil
1 cup plain soda water + ¼ - ½ cup of oat milk**
OR simply 1 ¼- 1 ½ cups of soda water*
Prep Time: 10 minutes
Cook Time: 20 minutes
8 medium size pancakes
Keep well in the fridge for 2 - 3 days
METHOD
Mix it up. In a large bowl, whisk together the flour (& baking powder if using AP flour) and salt.
Combine. Make a well in the centre of the flour and add maple syrup, oil, soda water and milk. Stir to combine.
Let sit. Allow the batter to sit at room temperature for ten minutes or so. Check consistency, and if too thick, add more soda water or milk.
Heat fry pan to a medium heat. Add a half teaspoon of neutral oil (canola for example) or plant-based butter.
Get flippin'! Depending on what size pancakes you're aiming for, use a scooped spoon or measuring cup, say a ½ cup, to scoop batter from the bowl and add to the pan. Allow the mixture to spread and watch for bubbles forming on the upper side. When bubbles are breaking and not re-filling (form is held), the pancake is ready to be flipped over. Once flipped, they only need an additional minute or so to brown the second side.
Serve. Serve warm and enjoy!
Notes from Sam: *The soda water contributes to the aeration of the pancake whilst the milk will make it more flavourful but also more dense.
**Any plant-based milk is great, but I find that soy milk tends to thicken the batter too much. You can totally play around with the soda water and milk ratios.
If you want to add some more nutritional value; replace the oil with either a flax egg, ½ a mashed banana, 2 tablespoons of applesauce, or even pumpkin puree.