Pancakes without eggs
Imagine, you promised your family pancakes for breakfast, but there are no eggs in the fridge! For such a case, I have a wonderful recipe. It doesn't require any exotic ingredients or substitutes, only familiar products, and the secret to successful pancakes lies in a well-balanced and tested proportion of components.
Information
Ingredients
- Wheat flour170 g
- Dough conditioner1 teaspoon
- Sugar1 tablespoon
- Salt0.25 teaspoon
- Cinnamon0.3 teaspoon
- Milk240 l
- Vegetable oil2 tablespoon
- Water2 tablespoon
- Vegetable oil1 tablespoon
Directions
Prepare all the ingredients for the pancakes. You can start by heating the frying pan over medium-high heat.
Sift the flour beforehand.
Then mix it with the remaining dry ingredients: baking powder, sugar, cinnamon, and salt.
Separately, mix the liquid ingredients: milk, water, vegetable oil.
Next, use the traditional method: add the liquid ingredients to the dry ones and carefully stir until the components are combined. Do not overmix the batter to achieve a perfect smoothness and uniformity, as this will result in the formation of gluten and the pancakes will become "rubbery".
Bake the pancakes on a preheated, lightly greased pan. The temperature of the pan should be determined by experience: the batter should sizzle when it hits the pan and bubbles should appear on the pancakes in 1-1.5 minutes. At this point, flip them. If the bottom side is too browned (as happened to me), reduce the heat slightly.
Cook for an additional 30-40 seconds on the other side until the pancakes are completely cooked through.
You can serve them with chocolate syrup, for example. Enjoy your meal!
