Updated: Aug 5, 2018
I originally found this recipe on taste.com.au and have been making it for a number of years. Our kids (and us) love it. Who knew baking soda and white vinegar was the perfect egg replacement in baking. And if you use a little less liquid in the recipe, it makes perfect pikelets to.
1 1/2 cups flour (wheat or gluten free flour blend mix)
2 teaspoons baking powder
1 tablespoon sugar (or liquid honey)
1 teaspoon baking soda
1 1/4 cup milk (cows milk or dairy free)
3 tablespoons margarine, melted (dairy free)
1 tablespoon spoon white vinegar
1 teaspoon vanilla extract
Extra margarine to grease pan (dairy free)
Mixed berries, to serve
Maple syrup, to serve
Combine the flour, baking powder, sugar and baking soda in a medium bowl. Make a well in the centre. Pour the milk, margarine, vinegar and vanilla into the well and use a whisk to stir until smooth.
Heat a medium non-stick frying pan over medium heat. Lightly brush with melted margarine to grease. Pour a ¼-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining batter.
Place the pancakes on serving plates. Top with mixed berries and drizzle with maple syrup. Serve immediately.