Really easy vegan pancakes

Makes 6 pancakes, plus the sacrificial first one that never works.

250g plain flour
650ml soya milk
vegetable oil for frying

Sieve the flour into a bowl and gradually whisk in the soya milk to form a smooth batter. Coat the frying pan in a very thin layer of vegetable oil and heat for a minute or two. Add just enough batter to cover the bottom of the pan and fry for a minute or so until the underside of the pancake goes golden brown, then turn over and fry the other side. Add toppings of your choice and eat while still warm.

Filling suggestions: sugar, lemon juice, golden syrup, maple syrup, agave nectar, vegan chocolate spread, cherry pie filling and vegan ice cream. These pancakes also work well with savoury fillings.

Tip: get the frying pan as hot as possible before adding the first lot of batter. You may find that the first pancake doesn't come out right, but that's pretty much a universal phenomenon. These pancakes hold together really well and aren't prone to falling apart when you turn them like eggy pancakes can be.