Ingredients:makes about 12 pancakes
4 oz / 100g tofu
½ pint / 280ml milk
8 oz / 225g
2 oz / 50g granulated sugar
pinch salt to taste
½ tsp / 2g bicarbonate of soda
¼ tsp cream of tartar
2 tablespoons olive oil
Beat the tofu to a smooth pureé with the milk andegg. This is best done in a liquidiser.
Mix all the dry ingredients and the oil.
Beat in the pureé.
Cook on an iron griddle in the traditional way or heat a strongfrying pan with enough oil to coat the bottom but no more. The oil shouldnot be hot enough to smoke.
Drop spoonfuls of the mixture into the pan. After a few momentsturn and flatten the pancakes slightly - they will rise again. Cook untilboth sides are light brown.
Serve hot with butter and jam.