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Fluffy Eggless Pancakes
This recipe also works well with whole wheat flour. Minced fruit, nuts or possibly chocolate chips can be added to batter before cooking for a unique treat. Ingredients
- 1 c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. cinnamon
- 2 tsp. baking pwdr
- 1 c. whole lowfat milk
- 1 Tbsp. vegetable oil
- 1 Tbsp. water
- 1 tsp. vanilla extract
- 2 Tbsp. butter
Directions
- Combine dry ingredients and mix slightly.
- Add in lowfat milk, oil, water, and vanilla. Whisk together till just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few min.
- Heat a large skillet over medium-high heat till warm. While pan is heating, add in butter. As soon as the butter is melted, add in melted butter to pancake batter.
- Return pan to stove and stir butter into batter.
- When pan is warm, with a measuring cup or ladle, pour 1/4 c. of batter into the skillet for each pancake.
- Cook till bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook till golden.
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