Date: 2011-05-02 11:17 am (UTC)
juliet: (food - purple & green)
From: [personal profile] juliet
Soy milk & flour it is, then! They come out slightly crispier/thinner than the egg variety, and don't get bubbles/holes in quite the same way, but (IMO) tasty, and reasonably flippable. Certainly by the time one has put pancake toppings on them they are lovely!

They need to be cooked a bit hotter than the eggy ones. I think I use the heat kind of as a binding agent, if that makes sense?

(I can experiment to check quantities if you want -- I normally just put milk into the flour until the consistency seems about-pancake-batter-ish, so don't know off the top of my head.)
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