Pancakes

150g (5oz) plain wholemeal or white flour
11⁄2 tablespoons soya flour
375ml (13floz) soya milk
oil for frying

Sieve the flours into a bowl. Graduallywhisk in the soya milk to make a smooth batter. Place in fridge for 30 minutes.

Ladle 50ml (3 tablespoons) of the mixture into a frying pan containing a small amount of hot oil. When one side is cooked, flip over and cook the other side. Serves 8.

Savoury variations

Omit the soya flour and replace half the wholemeal flour with gram (chickpea) flour.

Gluten-free: omit the soya flour and wholemeal flour and replace with gram flour or buckwheat flour.

Pancake toppings/fillings

• Stir-fried vegetables dribbled with peanut sauce

• Vegan cream cheese and herbs

• Marinated tofu and lightly fried leeks

• Watercress and mushroom with soya cream sauce

• Sugar and lemon juice

• Maple syrup

• Chocolate sauce

• Soya ice cream