115 g self-raising flour
80 ml soya yogurt (e.g. Alpro)
120 ml water
pinch of salt
oil or margarine (non-essential)
1. Measure out flour. Add salt.
2. Mix together the yogurt & water in a measuring jug, and stir into the flour.
3. Fry. Margarine is not needed if you have a non-stick pan and will be eating the pancakes immediately.
4. Eat. Maple syrup rocks. So does sugar & lemon.
Makes 2 large pancakes, or ~8-9 small Scotch pancakes.
The idea is the acidity of the yogurt reacts with the bicarbonate of soda and sodium tartrate in the flour (both bases) to cause a neutralisation reaction that forms bubbles of carbon dioxide. Makes nice fluffy American-style pancakes, rather than the thin pale crepes you get from soy milk. Also, this recipe requires no waiting time - you mix the stuff, it reacts immediately, you put it in the pan and are eating within 5 minutes. Ideal for impatient creatures :)
If you're not making these for a vegan, then you could use normal yogurt - but it should be a live, plain yogurt with 2-4% fat. The ultra low-fat yogurts are just icky and have all sorts of crap added to thicken them. If you are making them for a vegan but can't do soya for some reason, live yogurts based on other grains exist. In the UK, the people who make First Glace and Supreme ice creams make an oat-based live yogurt; there are probably others as well.