American Pancakes

Ingredients for 1 servings:

• 150 g flour
• 1 tbsp baking powder
• 300 ml soy milk (soy drink), vanilla
• 100 ml carbonated mineral water
• 3 tbsp sugar
• 1 pinch of salt
• 8 tbsp margarine or oil for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

egg-free, vegan

Combine all ingredients (except the mineral water) in a bowl and whisk until frothy. Finally, carefully fold in the water. The batter should be creamy—not runny, but not too thick either; just so that after being poured into the pan, it doesn’t spread out, but stays in the center of the pan. If the batter is too runny, you can add a little more flour and soy yogurt. Let the batter rest for 10 minutes. Depending on the size of the pan, you can make small or large pancakes. I make 4 from the batch, leaving room for one at a time. Heat a quarter of the fat in the pan over medium heat, then ladle in a quarter of the batter. When holes appear on the top of the pancake, flip it over. Tastes best with maple syrup and fruit salad, but also with chocolate cream, strawberry jam, or blueberries.