Prep 5 mins
Cook 5 mins
This is the best pancake recipe I've ever used. The cakes have a slightly sourdough taste to them.
- 3 cups white flour
- 3 tablespoons raw sugar
- 1 1⁄2 tablespoons baking powder
- 1⁄2 tablespoon baking soda
- 1 1⁄2 teaspoons salt
- 3⁄4 cup water
- 3 tablespoons vegetable oil
- 2 1⁄2 cups soymilk
- Whisk until the mixture is smooth.
- Carefully pour it onto a preheated pan.
- Cook each side until it is golden brown.
I made a genuine error and used rice flour instead of white flour, and they still tasted fantastic and really light! I scaled down to 1 serving (yeilded 2 pancakes) and had to add an additional 1/4 cup of water because the batter was very thick, but that could be because of the rice flour. Topped them with applesauce for a great brunch! Next time I'll try this with some finely chopped fruit in the batter.
The pancakes had a nasty smell in them once done. I think they lacked "something", maybe some nuts would help. I served these with honey. The feedback was not too good, dad and my bro. didn't quite like them, though mom and me felt they were ok, but they could be better with some more sugar and nuts, perhaps.
I liked the slightly sour taste of these - and the lightness.