May 192012
 

I tasted pancakes when I first went out with my husband’s friends to a pancake specialty restaurant. Loaded with eggs I just couldn’t eat even one and there were no other choice of eggless items in the menu. I eat eggs disguised in cakes and ice creams other than that my face and nose can turn funny with the raw smell of eggs. Since I was with my husband’s friends I didn’t want to show any sign of discomfort but this experience sure made me run away from pancakes for years. Recently, I saw this recipe for pancakes and that to eggless. Remembering my unpleasant experience I was so hesitant to try but my kids were insisting that I try them. I felt so happy with the outcome as it can be made in a jiff and the taste was awesome. The pancakes were soft and spongy with the perfect sweetness and can be made for evening snack as an alternative. The topping and flavors can be varied according to your imagination and availability of fresh fruits. Also if you are feeding young kids, bite size pancakes will be perfect with make your own topping as an option to encourage them to appreciate their food more.

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Ingredients:

All purpose flour — 1 cup

Sugar — 1 tsp

Cinnamon — 1/4 tsp

Baking powder — 2 tsp

Milk — 1 cup

Vegetable Oil — 1 Tbsp

Water — 1 Tbsp

Vanilla Extract — 1 tsp

Butter — 2 Tbsp

Method:

1. Combine the dry ingredients together in a bowl. Measure 1 cup of milk in a bowl and add vegetable oil, water, and vanilla extract to the milk. Whisk well to combine. Slowly stir in the wet ingredients to the dry ingredients. Do not over-mix, its ok to have lumps. Set aside for about 5 minutes.

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2. Heat a griddle and when hot, melt butter and pour it to the pancake batter. Mix the butter into the batter.

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3. When the pan is hot, pour a ladle of pancake batter. Cook until bubbles appear, flip the pancake after a minute. Let it cook on both sides till golden brown. Enjoy the pancakes with your choice of fresh fruits, syrup or honey.

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Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking or topped on each individual pancake while cooking for a unique treat.

 

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My Day 4, BM#16 recipe under “Show your breakfast”. To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here. Also sending it to Radhika’s “Let’s cook with Fruits“.

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  13 Responses to “Eggless Fluffy Pancakes (The best recipe)”

  1. they surely look fluffy and light!…love the fruit topping…delicious and wonderful breakfast! lovely clicks too!

  2. Wow looks very inviting..

  3. OMG!!!..This leaves me speechless…lovely fluffy pancakes and love those berries..super!!..awsum…wonderful clicks!!

  4. yum pancakes. Love the pics and the last one wher the honey is dripping is sluuuurp!

  5. look so fluffy …surprised since there are no eggs

  6. Wish to start my sunday brunch with this super fluffy pancakes..well done.

  7. Wow!!that looks so fluffy and perfectly done..loved the clicks..

  8. Looks beautiful, Jayanthi. Love this 🙂

  9. Looks delicious

  10. Am going to try this for sure. I made eggless ones sometime back and they were not fluffy at all so never went back to them.

  11. Thank you so much for this. My 18 month old daughter is algleric to eggs, and I didn’t want her or her older siblings to miss out on pancake day. They went down really well every bit as good as eggy pancakes, especially by the time they were liberally sprinkled with sugar and lemon! We’re all absolutely stuffed now! I tried frying them in both butter and oil both were fine, although I found they stuck less with oil. I doubled up the recipe (as there are 5 of us) and found it easily made 10 6 pancakes. Yummy, yummy recipe, thank you! That’s one less thing my daughter has to miss out on!

  12. Thank you for posting best breakfast

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