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How to make vegan American-style pancakes

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Unlike English pancakes, American ones are thick & fluffy and are served for breakfast with syrup. These tender and delicious pancakes can be made with or without blueberries.
What you'll need: 
110g plain flour
1-1/2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt plus 1/8 teaspoon cinnamon
100ml soya milk plus 50ml water
1-1/2 tablespoons mild vegetable oil plus 1/2 teaspoon pure vanilla extract
60g fresh blueberries (optional)
Groundnut oil for frying
Margarine and maple syrup or fruit syrup, for serving
Heavy pan (preferably cast iron), slotted turner
Mix together flour, sugar, baking powder, salt and cinnamon in a medium bowl.
With a fork, whisk together soya milk, water, vegetable oil and vanilla extract in a measuring cup.
Heat a heavy pan on medium-low heat. Also put a couple of plates in the oven to warm.
Stir wet ingredients into dry until combined. Add blueberries, if using, and stir to mix them in. The batter does not have to be completely smooth; a few lumps are okay.
When pan is hot, add a little groundnut oil to lightly coat the bottom. Spoon batter into pan to make pancakes about 10cm in diameter.
Cook until pancakes begin to form bubbles on the surface and look set at the edges, about three to four minutes. Then flip them over using a slotted turner, and cook until the other side is golden, about another two to three minutes. As pancakes are cooked, place in the oven, in a single layer on warmed plates.
Serve with margarine and maple syrup or fruit syrup.
Makes four 10-cm pancakes, enough for two servings.
Recipe can easily be halved if you are cooking for one.


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