In a medium bowl, place the flour, baking powder, salt, and caster sugar. Whisk together until combined and set aside.
170 g plain white flour, 2 teaspoon baking powder, pinch fine sea salt, 2 tablespoon caster sugar
In a separate bowl place the soy milk, lemon juice, and vanilla extract. Whisk together until smooth.
300 ml soy milk, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
Place a frying pan over medium heat and add a little of the vegan butter, swirling to coat the pan.
2 tablespoon vegan butter
Add the liquid ingredients to the dry and whisk well to combine. If you have time at this point, cover the batter loosely and place in the fridge for up to 30 mins to rest, however this isn't necessary, just personal preference.
Using a large cookie scoop, ladle or quarter cup measure, place a scoop of batter into the centre of the hot frying pan. Fry until bubbles start to appear and burst in the centre of the pancake and the sides begin to look cooked.
Flip the pancake and fry briefly on the other side. Remove from the pan and set aside. Repeat with the remaining batter.
Serve with vegan butter and maple syrup or with fruit.
maple syrup