There is no need to leave this batter to stand because of the use of soda water, which helps to make lighter pancakes. However, all milk can be used, in which case leave for 30 minutes.

Makes 4 pancakes. Serve with salad and crusty bread or jacket potatoes.

Ingredients
2 spring onions very finely chopped or 3oz/75g grated onion
3oz/75gm grated vegetarian cheese
Oil

Batter
4oz/100gm plain flour
Pinch of salt
¼ pint /5floz milk with ¼ pint/5floz soda water
1 free range egg beaten

Method
Put the flour and salt in a bowl and mix in the beaten egg. Then beat in the milk and soda water to form a smooth batter. Add to this the chopped spring onion.

In a non-stick omelette pan, about 7-inch diameter, add a teaspoon of oil and heat. Add 4 tablespoons of the batter mix to evenly coat the base of the pan. Cook gently until the base is set and then loosen with a spatula and flip it over to cook the other side.

Roll the pancake up and transfer to a heatproof serving dish, keep warm in the oven. Use up the remaining batter in the same way and transfer them to the dish.

Sprinkle the pancakes with the cheese and grill until the cheese has just melted.

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