I’ve always had trouble finding a pancake from scratch that is really fluffy and not cake like. Luckily I tried this recipe, not only is it eggless (due to the cost of eggs going up), but they are super light and fluffy! My bunch loved them. They make the perfect amount for us and I’ll be adding this recipe in rotation now. Make sure you print this and make it asap!!
Fluffy Eggless Pancakes
(Adapted from Kitchen at Hoskins)
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 cup plus 2 tablespoons milk
1 teaspoon white vinegar
additional butter, to make pancakes
maple syrup, for serving
Add all dry ingredients into a medium bowl and whisk until incorporated.
Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs. Add milk and vinegar, whisk until just combined (Batter should be slightly thick, pour easily but not runny). Whisk in a splash of milk, if the batter looks thick).
Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot.
Ladle about 1/3 cup batter into the skillet, spreading into a circle (don’t spread too much)
Cook for about 1 and 1/2 minutes, until a few bubbles appear on top and the bottom is golden brown.
Turn over and cook for an additional minute ( the center should spring back when touched).
Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.
Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
Batter consistency – Batter should be slightly thick, pour easily but not runny Too thick batter – will give a bready texture and not soft and fluffy. Add one or two tablespoons milk to get a batter that soft and light (cake batter consistency). Too thin batter – will make the batter spread out and not give a fluffy texture.
Make right away – Don’t leave the batter sitting around. The rising power will be compromised and the batter will get more thicker, resulting in a not so fluffy pancake.
Heat – Cook over medium heat. High heat will brown the cakes faster without getting them cooked through.
White vinegar can be replaced with fresh lemon juice.
Buttermilk – Replace milk and vinegar with equal buttermilk