Ingredients

• 125g/4½oz self-raising flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• good pinch sea salt
• 150ml/5fl oz soya milk or almond milk
• ¼ tsp vanilla extract
• 4 tsp sunflower oil
• for frying

Directions

• Put the flour
• sugar
• baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth.
• Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper.
• Once the pan is hot
• pour a small ladleful (around two dessertspoons worth) of the batter to one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way
• greasing the pan with the remaining oil before adding the batter.
• Cook for about a minute
• or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute
• or until light
• fluffy and pale golden brown. If you turn the pancakes too late
• they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner.
• Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with lashings of maple syrup.