Perfect pancakes recipe

One of life's great joys is making a batch of pancakes for breakfast on the weekend, I mean, when else is it socially acceptable to have a dessert for breakfast? This is my favourite pancake recipe, veganised from Eat Well, Stay Strong: a nunga cookbook for healthy living. It works every time and has very little sugar - though you wouldn't know it! I like them topped with strawberry jam, cinnamon and sugar, lemon and sugar or, of course, the classic maple syrup.

Makes: 2 large or 4 smaller pancakes

1 cup self raising flour (sometimes I use half white self raising and half wholemeal self raising and then tell myself that they are healthy pancakes)
1 tbsp sugar
1 cup soy milk
Egg replacer made up to the equivalent of 2 eggs (I use Orgran brand)
Vegetable oil
Nuttelex

1. In a bowl mix together the four and sugar.

2. Make a well in the centre, and then add milk and egg replacer. Whisk until batter is smooth.

3. Heat a little oil in a frying pan over medium heat and add a small knob of Nuttelex. When the fat is hot, spoon batter into the frying pan (I find it best to use a soup ladle).

4. Cook until bubbles form on the top (a pancake ready to flip looks a lot like a crumpet) and then flip and cook the on other side.

Happy eating! :)