Sizzling Pancake Stack with Tempeh Rashers

• 180g (1 pack) Smoky Tempeh Rashers‍
• 1 tbsp oil for cooking
• 150g self-raising flour
• 1/2 tsp baking powder
• 1 tbsp sugar
• 1/2 tbsp vanilla extract
• 200ml plant-based milk
• 3 tbsp maple syrup

1. Make the pancake batter by mixing together the self-raising flour, baking powder, sugar, vanilla extract, and your choice of plant-based milk.
2. Heat 1/2 tablespoon of oil in a large saucepan over medium heat.
3. Add approx. an 8th of the batter to the pan.
4. Cook for approx. 3 mins until the edges are set and bubbles appear on the surface.
5. Flip the pancake over and cook for another 3 mins until golden on both sides and cooked through.
6. Repeat for each of the 8 pancakes.
7. Heat the other 1/2 tablespoon of oil in a pan over medium heat.
8. Add in the tempeh rashers and cook for 3 minutes on each side until browned.
9. Serve up 4 pancakes each, topped with the tempeh rashers and the maple syrup.

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