I know I have many versions of pancakes on here already. This particular recipe is as close to a regular English style pancake I’m most familiar with from my childhood, plus this one is vegan. It’s not a French crêpe, nor is it American style. Just kind of somewhere comfort junk food in between the two.

Makes 4 large pancakes.

Ingredients:

• 1 cup flour
• 1 below level tablespoon baking powder
• 1 heaped tablespoon brown sugar
• 1 teaspoon vanilla
• 1 cup oat milk, or water.
• 1 shake salt
• A little oil

• 4 blackberries / raspberries, per pancake on first side (optional)

Method:

1. Mix all the main ingredients together in a big bowl with a whisk.
2. Add some oil and pre-heat your pan (around 800W on an induction stove seems to be good)
3. Pour in a portion of the pancake batter to the hot oil, and gentle angle the pan to let the raw mix flow a little to increase the size.
4. Add the four raspberries or blackberries (optional)
5. Cook until bubbles in the middle area start to pop and stay open (2-3 minutes)
6. Flip with a fish-slice, and continue to fry on the other side for around 1-2 minutes, until golden brown on both sides.
7. Place in a warming oven as you continue to fry the rest of the mix.
8. Serve with vegan butter, maple syrup, or whatever you’d prefer.

Notes:

• Sept 2026 – Surprised to discover this recipe still works well with water instead of milk. It makes the pancakes a little more like crumpets, but are still very tasty and a good fluffy carb base for sweet toppings.