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Marlene Andersson

Eggless Pancakes

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Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour 130g
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoon sugar optional
  • a pinch of sea salt
Wet Ingredients
  • 3/4 cup milk room temperature
  • 1/4 cup water room temperature
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

  1. In a large bowl, add the dry ingredients. To the same bowl, add the wet ingredients. Whisk gently until the pancake batter is just combined. There will be small lumps and that's OK. Do NOT over mix!
  2. Allow the batter to sit for 10 minutes.
  3. Heat a large skillet or griddle over medium heat. Add 1/4 cup of batter and cook on medium-low heat. You will start to see bubbles appear on the surface. Carefully flip the pancakes and cook for another minute or two, until golden brown.

Notes

  • Store in the refrigerator for 3-4 days.

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