Recipe for Eggless Pancakes
Pancakes at home is not a task, its super quick to whip up a few ingredients and cook them on a hot griddle. I know there are days when those imperfect pancakes happen sometimes burnt, sometimes undercooked, chewy and sometimes dense. I have a sackful of guidelines for flawless pancakes. Egg-free pancakes or pancakes with eggs, you will achieve marvellous, soft, fluffy, airy pancakes every time you cook them in your home kitchen. Read this article where I have mentioned all the dos and don’ts of pancake making at home.
Servings: 6 people
Calories: 155kcal
Equipment
- Non-stick heavy bottom pan
- Mixing bowl
Ingredients
- 128 gm all-purpose flour
- 4 gm baking powder
- 2 gm baking soda
- 1 pinch salt
- 25 gm sugar
- 250 ml buttermilk
- 30 gm butter melted
- 1 tsp vanilla
Instructions
- Combine the flour, sugar, baking powder, salt and baking soda in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth.
- Heat a heavy-bottomed non-stick frying pan over medium-low heat. Fold a sheet of kitchen paper towel in half, and moisten with oil; carefully rub the pan with an oiled paper towel.
- Pour almost 2 tablespoons of batter into the pan for one pancake. https://amzn.to/3bk5oH9Cook for 1 minute or until bubbles rise to the surface and the base is golden brown. Use a thin spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter. https://amzn.to/3bd9UY4
Nutrition
Serving: 6pancakes | Calories: 155kcal