Egg-free pancakes

Step 1

Combine the flour, sugar and bicarbonate of soda in a medium bowl. Make a well in the centre. Pour the milk, butter, vinegar and vanilla into the well and use a balloon whisk to stir until smooth.

Step 2

Heat a medium non-stick frying pan over medium heat. Lightly brush with melted butter to grease. Pour a ¼-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.

Step 3

Place the pancakes on serving plates. Top with mixed berries and drizzle with maple syrup. Serve immediately.