Milk alternative in pancake batter What could I use in place of milk in pancake batter?  Would rice milk or soya milk work?  What about in scotch pancakes?
Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a "recipe" so much as list of ingredients with approximate proportions, but that's how I tend to cook, experimenting and learning from experience as I go...)

Edit: I don't know about scotch pancakes; I've never made them, but upon looking up a couple recipes, I don't see why it wouldn't... Soy milk behaves much like milk in these kinds of recipes, the only difference being that soya adds a bit of binding that dairy milk doesn't (and perhaps a smidge of a taste difference?)

Edit2: Haha, ok, so my "pancakes" are much more like your "scotch pancakes" -- there is such a wide spectrum of "pancakes", from crepe-y types to big, fluffy types... So then, yes, I'd say soya'd certainly work fine for scotch pancakes; for your "pancakes", I still suspect it'd be alright. With crepes mainly you just need liquid (hence the mixing with water in your posted recipe) -- the milk is mainly for some added flavour; I'd conjure that soya would work just fine.