Eggless Pancakes
Over a year ago
11,688 views
Ingredients
- 4oz Flour
- 1tsp Sugar
- 2 tsp baking powder
- 9 floz whole milk
- 2tbsp Water
- 2 tbsp sunflower oil
- oil for cooking
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
My eggless pancakes really do taste like the real thing! Ideal for people with an egg allergy/intolerance
Method
-
1
Sift the flour in to a bowl
Add the sugar and baking powder
Mix the water and oil with the milk
Add the milk mixture to the bowl and mix with a whisk or folk until it looks like a batter, don’t over mix it, it should still have some lumps in it
Add some oil to a frying pan ( I add approx 2 tsp per pancake as the pancakes taste drier than pancakes with egg in) and heat until it’s smoking hot
Add one ladle of the pancake mixture to the frying pan and move it quickly around the pan until it’s covered the bottom
Lift the edge of the pancake and when it looks a little brown, flip it to cook the other side
When the bottom of the pancake is slightly brown serve and add your favourite topping (mine is simply just lemon juice and sugar)
Comments (0)