I woke up today with the horror of finding no milk left in the fridge. There was only just enough to make a very STRONG cup of tea. I needed pancakes as they are sacred to my weekend routine. I’m currently at home for the week and my mum has lots of things like soya milk in the fridge which lead me to taking a risk. I was delightfully surprised to find that my pancakes had a nice flavour and were lovely and light.
- 2 eggs
- mug of self-raising flour
- 1.5-2 mugs of soya milk (use your judgement)
- squeeze of golden syrup
My pancake methodology has never been accurate, I just like to mix it together until it’s quite thick and coats the back of a spoon well. After all, the morning shouldn’t be about calibrating your scales and weighing things out meticulously. Loose as a goose. I always make scotch pancakes using a very hot frying pan with a light greasing of vegetable oil. I think they look cute when they’re small. Then you can justify eating lots of them…
Why not have the occasional fling with a soya bean this weekend?