For all those who were asking about the how to make Eggless Pancake Recipe, go through the article to know the step by step eggless pancake recipe at home.
In conclusion, pancake is a soft and fluffy round cake prepared mostly from all-purpose and wheat batter accompanied by other basic ingredients like milk, sugar, leavening substance, eggs, salt and butter.
There are various types of pancake-like Eggless pancake, Banana Pancake, Pumpkin, Spinach, Coconut cinnamon pancakes etc.
Above all my favorite is Eggless pancakes served with chocolate syrup.
Indeed, it goes well with a cup of black coffee.
Check out the easy recipe video:
Eggless pancakes are those pancakes made without eggs.
You would have seen most of the other cooking channel uses eggs in pancakes this because firstly, they must be enjoying the flavour of eggs.
Secondly, eggs really help to enhance the texture of the pancakes.
Whereas in my case, firstly I don’t like the smell of uncooked eggs which I taste even after baked.
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For the fluffy texture of pancakes, using both baking powder and baking soda does the magic.
When both baking soda and baking powder are used together, baking powder helps to rise the pancake whereas baking soda helps to neutralize acid and add tenderness to pancake and also contributes to leavening.
Bottom line, eggless pancakes are simple you can make any time at home though its taste and texture are ultimately gratifying.
So, without further ado, let get started with the recipe.
Serving: 2
Ingredients to make Eggless Pancake
- All-purpose flour 150g
- Sugar 3 tbsp
- Baking powder 1 tbsp
- Baking soda 1/2 tbsp
- Butter 2 tbsp
- Salt 1/3 tbsp
- Quarter-litre Milk
Direction to make Eggless Pancake
In a bowl, whisk flour, sugar, baking powder, baking soda and salt.
Similarly, add butter and milk into dry ingredients, whisk and make medium consistency. Don’t worry about any little lumps you see.
Heat the pan and add a pat of butter.
Following, pour in ¼ cup of batter for each pancake and cook about a minimum of 2 minutes and a maximum of 3 minutes per side.
I understand you can’t always make timer every time you make one, so here is the solution to this,
Once you notice the edges of pancake drying out and disappearing of bubbles it means it’s time to flip your pancake.
Altogether, garnish with some fresh fruits and serve with butter or syrup or honey.
Things to keep in mind while making the batter.
Make sure to give more importance to your batter when it comes to its consistency.
You don’t want to make a thick batter and complicate with the shape while cooking until and unless you are pro in cooking.
The thick batter doesn’t spread by itself on the pan so you have to spread with the help of your spatula so here are the high chances you might mess with its shape.
On the contrary, if you make normal consistency, it gets automatically spread on a pan and your work is only to pour it in the centre and let get work done by itself and get the perfect circular shape.
With this in mind, if your want to print out the recipe, please take a print out from the below
EGGLESS PANCAKE RECIPE AT HOME [With Video]
Ingredients
- 150 gm All-purpose flour
- 3 tbsp Sugar
- 1 tbsp Baking Powder
- 1 tbsp Baking Soda
- 2 tbsp Butter
- ⅓ tbsp Salt
- ¼ cup Milk
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda and salt.
- Add butter and milk into dry ingredients, whisk and make medium consistency. Don’t worry about any little lumps you see.
- Heat the pan and add a pat of butter.
- Pour in ¼ cup of batter for each pancake and cook about a minimum of 2 minutes and a maximum of 3 mins per side.
- Garnish with some fresh fruits and serve with butter or syrup or honey.
Notes
Please go through my other recipe posts as well:
