This pancake recipe was originally from a small tearoom on the shore of Loch Etive in Scotland we visited when I was a child. I have had many attempts at adapting this recipe to make it dairy free and finally, I have to give credit to my mum for finding the recipe that works. These pancakes are now a firm favourite in our house, whether it be for a Saturday morning breakfast or a cheeky supper.

The problem with most Dairy free pancake recipes is that they are great hot, but once they have cooled, they can’t be kept. However, if you wish to keep them longer, adding a little melted margarine to the batter before you bake helps the pancakes to stay moist.

Ingredients

8oz self raising flour

1 level tsp cream of tartar

½ level tsp baking soda

2 eggs

1 ½ cups of apple juice

Method

Sift the dry ingredients

Add apple juice and eggs and beat well

Warm a non stick pan to a medium heat

Pour the batter into the pan in small circles

When bubbles start to rise and pop on the surface of the mixture, it is ready to turn. If your pancake is still pale at this point, you need a slightly hotter pan.

Cook for about the same amount of time on the other side

Serve and eat immediately with whatever toppings you like

If you do want to save the pancakes for later, allow to cool in a clean tea towel to help keep them moist.