- 4 oz/115g plain flour
- 1 teaspoon chickpea flour
- Vegetable oil
- 1/2 pint/285ml soy milk
Sift 4 oz plain flour, 1 teaspoon of chickpea flour with a pinch of salt into a bowl. Make a well in the centre. Add 1/2 pint of soy milk a bit at a time, stirring well until the mix is smooth.
Prepare your frying pan by warming it first over a medium heat, then carefully smear some vegetable oil all over the inside of the pan using some paper towel…not too much….the batter should sizzle when it is placed in the pan.
Ladel some of the batter mix into the pan then tilt the pan so that the batter covers the whole of the base in a thin and even layer.
Cook the batter for about 30 seconds until slightly golden brown on the underside then “flip” the pancake over to cook the other side.
Once cooked place on a warm plate and add your favourite toppings.
For Yorkshire Puddings
Prepare mixture as above then……
Get a yorkshire tin, fill each basin 1/3 full with vegetable oil. Put in the hot oven for 5 mins. Carefully remove the tin from the oven and put the batter mix into the hot oiled basins. They will bubble a bit.
Put back in the oven and cook for 20-30 mins depending on the whims of your oven.