Ingredients
2 EGGS
SUGAR
100g (1/2 cup)
VANILLA EXTRACT
1 tsp
FLOUR
220g (1 3/4 cups)
BAKING POWDER
1 tsp
WATER
200ml (3/4 cup)
BUTTER (AS NEEDED FOR FRYING)
BLACKBERRIES (FOR SERVING)
MARPLE SYRUP (FOR SERVING)
How to Make Milk-Free Pancakes
Whisk together the eggs, sugar, and vanilla extract in a large bowl until frothy.
Gradually add the flour and baking powder, mixing as you pour in the water. Stir until the batter is smooth and creamy.
Heat a little butter in a non-stick pan over medium heat.
Pour one ladleful of batter into the pan and cook for about 2 minutes, until bubbles form.
Flip the pancake and cook for another 2 minutes until golden brown.
Repeat with the remaining batter, stacking the pancakes as you go.
Serve warm, topped with blackberries and a generous drizzle of maple syrup.
