Juicy Japanese pancakes

Ingredients for juicy Japanese pancakes:

• 1 tsp apple cider vinegar
• 3 tbsp maple syrup
• 90g (3/4 cup) plain flour
• 1 tbsp arrowroot powder or cornstarch
• 1 1/2 tsp baking powder
• 120ml (1/2 cup) dairy-free milk
• 2 tbsp vegetable oil

Preparation for juicy Japanese pancakes:

Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl. Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds. Serve and enjoy!