Egg-free, dairy-free Pancakes
This simple 3-ingredient recipe makes the most delicious crepes for Shrove Tuesday (or any other day, frankly). They are the traditional light and lacy English pancakes so the mixturer should be thinnish, the consistency of single cream, and the oil good and hot when you swirl the batter into the pan.
120 g plain flour
250 ml milk (almond or soya milk work well if you prefer/need non-dairy)
3 tblsp coconut oil + more for frying
Stir the flour and almond milk together in a bowl until smooth, with no lumps. I find an old-fashioned rotary whisk is excellent for this. Stir in the coconut oil and put the batter in the fridge for 5 minutes.
Put your frying pan onto a medium heat for a few minutes and using a piece of kitchen roll, wipe the base with a little coconut oil.
Pour enough batter into the pan to coat the bottom, swirling it round.
Gently shake the frying pan back and forth, keeping it moving, and when the pancake moves around freely and bubbles are forming, flip it over and cook the other side for the same amount of time. How long it takes depends on the size of your frying pan.
Slide the crepe onto a plate and start again with the next crepe.
Roll up the pancakes and sprinkle with sugar and lemon juice or drizzle with golden syrup, or coat with chocolate spread, lemon curd or whatever you fancy. Keep the pancakes going in the hot pan till all the batter is gone / you are full.
If your first pancake sticks or goes wrong, don’t worry – this is normal until the pan has “settled”. If I’m serving up crepes to others I usually invoke the “chef eats first crepe” rule, because the first one is usually the least good one.