Recipe: Eggless Pancakes
150g self-raising flour
¼ cup caster sugar
½ tsp bicarbonate of soda
1 cup milk
20g butter, melted, plus extra to grease the pan
2 tsp white vinegar
1 tsp vanilla extract
Maple syrup, to serve
1 Place the flour, sugar and bicarbonate of soda in a medium bowl. Mix to combine and then make a well in the centre.
2 Pour the milk, butter, vinegar and vanilla extract into the well and whisk into a smooth batter.
3 Lightly brush a non-stick frying pan with butter and set over a medium heat.
4 Pour about a ¼ cupful of batter into the pan.
5 Cook for 1 to 2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook for a further 1 to 2 minutes or until golden brown and cooked through. Transfer to a plate
and loosely cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
6 Drizzle with maple syrup and serve.