Japanese Soufflé Pancakes

Method

1. Sieve the flour salt, baking powder and potato starch into a bowl with the sugar.
2. Pour the plant milk into another bowl and add the lemon juice and leave to rest for 10 minutes.
3. Pour Crackd The No-Egg Egg and vanilla essence into the milk and whisk the liquid until thick and frothy. For best result use an electric whisk or hand blender.
4. Gently fold the liquid into the dry ingredients until fully combined.
5. Lightly grease a pan and place a scone ring into the centre of the pan.
6. Fill the ring with the mixture until two thirds full.
7. Switch the heat onto the lowest setting and cover the pan with a lid. Cook for 5 minutes.
8. Carefully flip the pancake over and cook the other side for a further 5 minutes.
9. Remove from the pan and when cool enough remove the pancake from the ring.
10. Repeat the process until you have used up all the batter.
11. Serve the pancakes dusted with icing sugar, drizzled with maple syrup, whipped cream or fruits of your choice.

Did you enjoy this recipe? Explore even more vegan pancake ideas.