PIIMM: Fluffy Pancakes

Fluffy Vegan Pancakes
Simple, fluffy pancakes made with everyday ingredients. They are vegan as written, and every ingredient can be swapped for whatever you have in the cupboard. Serves four(ish).

Ingredients
1 cup plain flour
1 tbsp brown sugar
1 small handful of raisins
1 shy tbsp baking powder
A pinch of salt
1 cup oat milk
1 tbsp ACV (I use Osu)
1/2 tsp vanilla essence (optional)
1 squeeze of lemon (optional)
1 tsp oil or butter, for the pan

Steps
1. Mix the dry ingredients: In a large bowl, add the plain flour, sugar, baking powder (a shy tablespoon, so just under a level one), and pinch of salt, and mix well. You want the baking powder to spread evenly through the flour.

2. Add the wet ingredients: Pour in the cup of milk, acv, vanilla essence, the oil or melted butter.
Whisk until the batter is smooth, then stir in the raisins. A few tiny lumps are fine, so do not overmix.

3. Cook the first side: Heat a non-stick pan over a medium heat. Ladle in about a quarter of a cup of batter for each pancake, leaving a little space between them.
Cook until bubbles appear on the surface.

4. Flip and finish: Flip each pancake and cook the other side until golden.
Repeat with the rest of the batter, keeping the finished pancakes warm on a plate.

5. Squeeze the lemon and serve: Stack the pancakes on plates and squeeze some lemon over the top.
Add your favourite toppings from the notes below and enjoy.

Notes
Ingredients suggestions: I love OSV for apple cider vinegar. Makes the pancakes a little sweeter, too.
Make it your own: This recipe is vegan by design, but you can swap the milk, oil and sugar for whatever you have or prefer.
Dairy milk and butter work perfectly well.

Changing the flour: I use plain flour. If you would rather use another flour, such as oat flour, add a little extra milk, because the batter will be thicker and the pancakes will turn out denser.

Topping ideas: Fresh berries and cream. Passionfruit coulis, my favourite is the one from Sainsbury's.
Bacon (or facon) with maple syrup for a sweet and savoury plate.

Storage
Let leftover pancakes cool, then keep them in an airtight container in the fridge for up to 3 days, with a small square of baking paper between each one so they do not stick together.
To freeze, stack them with baking paper in between, wrap well and freeze for up to 2 months.
Reheat from the fridge or straight from the freezer in a toaster. A microwave also works for 30 to 60 seconds, though the pancakes will be a little softer.
Store toppings such as berries, cream and coulis separately, and add them fresh when you serve.

Drink pairing
A mimosa suits a slow weekend brunch. The bright orange juice and the dry bubbles cut through the sweetness of the syrup and the richness of the cream.
For a morning drink ( or a drink without alcohol), swap the sparkling wine for chilled sparkling water, or choose a cup of coffee or tea.

Enjoy!

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