Milk-free pancakes

Mexican · Total: 35 min · Prep: 10 min · Cook: 25 min · 4 servings

By Chef Uzbekistan (@chef_uzbekistan)

Ingredients

300g plain flour
3 tsp baking powder
2 tbsp golden caster sugar
2 eggs
2 tsp vanilla extract
70g unsalted butter or dairy-free alternative
2 tbsp vegetable oil
toppings of your choice such as maple syrup, cooked streaky bacon or Greek yogurt and berries

1Tip the dry ingredients into a large bowl along with 1 tsp fine salt, and whisk until combined. Combine the eggs, vanilla extract and 250ml lukewarm water in a jug, mixing well until combined. Melt 50g of the butter in a pan over a low heat or in short bursts in the microwave, and set aside to cool slightly.
2Make a well in the middle of the dry ingredients, then slowly pour in the wet ingredients and melted butter and whisk until you have a thick, smooth batter.
3Heat 1 tsp oil and a small knob of the remaining butter in a non-stick pan over a low-medium heat and, once foaming, spoon in 3 tbsp batter to make a roughly 8cm pancake. (If your pan is large enough, repeat to cook multiple pancakes at once, but make sure they're not too close together as they will spread.) Cook for 1-2 mins until set at the edges, bubbling in the centre and risen. Flip over and cook for a further minute. Repeat with the remaining batter, then serve the pancakes warm with any toppings of your choice.