These ultra-fluffy, American-style pancakes are perfect for a plant-based brunch or Shrove Tuesday stack. By mixing soy milk with lemon juice, you create a vegan ‘buttermilk’, while self-raising flour and a generous quantity of baking powder ensure that all-important, pillowy rise
Recipe by Abigail Spooner
Recipe by Honey & Co.
Recipe by Sarah Akhurst
Recipe by Lucy Jessop
Recipe by Dhruv Baker
Recipe by Sainsbury's magazine