1 dl whole wheat flour
1 1/2 - 2 dl spelt or all-purpose flour
1/4 tsk salt
6 dl soy milk
6 Tbsp soy flour (8 Tbsp for oven pancake)

Mix flours and salt in a large bowl. Add half of the soy milk and whisk into a smooth batter. Pour in the rest of the soy milk. Let the batter rest for 30 minutes.

For thin pancakes, crêpes, or silver dollar pancakes:
Heat up the silver dollar pan or frying pan over medium heat. Pour in some oil. Pour in a thin layer of batter, about 3/4 dl for a thin pancake, barely 1/2 dl for a crêpe, and about 1 Tbsp for a silver dollar pancake. When the surface has stiffened and become matte, it is time to flip. They should be golden brown.

Serve with jam, apple sauce, or berries with possibly whipped coconut cream or soy vanilla ice cream; or with fresh fruit, soy yoghurt, liquid honey, and chopped walnuts or hazelnuts.



For oven pancake:
Preheat the oven to 225ºC. Prepare the batter with 2 Tbsp extra soy flour. Pour in some oil in a cake pan that's approximately 25x35 cm and coat the bottom of the pan. Pour in the batter and bake in the middle of the oven until the pancake is set; if the oven has top heat, it should also be golden brown. Cut into squares to serve.

Serve with lingonberry jam and a raw salad.