'Overnight' Pancakes

Recipe adapted from Fong's Kitchen Journal
Ingredients

(A) Mix together

• 200gm plain flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 50gm sugar

(B) Mix together

• 160gm water
• 160gm soy milk
• 1 egg
• 40gm butter, melted
• 1/2 tsp vanilla essence

Method

1. Prepare (A) and (B) and mix them together into a smooth batter. Keep in fridge overnight.
2. Heat up a non-stick pan over medium-low heat and lightly grease it with oil or melted butter. Wipe away excess oil with a paper towel.
3. Pour 1/4 cup batter into the pan and swirl the pan. Cover and let it cook till pancake is cooked and bubbles formed on the surface of the pancake (takes about a minute or less). Remove the pancake.
4. Spread your favorite fillings onto the pancake and fold into half.