Ingredients

two thirds of a pint of soya milk
3 heaped tablespoons white self-raising flour
1 tsp soya flour
pinch of salt
1 tbsp sparkling mineral water

for the filling:
dairy-free ice-cream (e.g. Tofutti, Swedish Glace)
strawberries
sugar

Notes

Try them stuffed with fried bananas and ice-cream too. For a really fancy finish, drizzle with melted chocolate.

Method

Whizz the ingredients, except the water, in a blender and check the consistency by dipping a spoon into the mixture. It should evenly coat the back of the spoon. If necessary, add more soya milk or more flour.

Gently stir in the sparkling mineral water.

Heat a heavy-bottomed or non-stick frying pan and pour in 1 tsp (no more) of vegetable oil. Ensure it evenly coats the pan.

Pour in ¼ of the mixture. Tilt the pan quickly to ensure even coverage of the mixture. Cook on a medium heat until golden brown. Turn over and cook other side, then slide onto a plate and cook the next one.

To serve, put 2 scoops of ice-cream on each pancake, some sliced strawberries and a sprinkle of sugar, and then gently fold the pancake in half.