Can't you eat milk and eggs but still want to eat delicious warm pancakes? Do not worry! The recipe for pancakes without milk and eggs below can be made easily and quickly. Plus, it tastes really good!
Ingredients
For: 10-12 pancakes (or 3 pancakes if using parentheses):
- Wheat flour – 120 grams – (50 grams)
- Baking powder – 2 tsp. – (1/2 tsp.)
- Sugar – 2 tbsp. – (1 tbsp.)
- Salt – 1/8 tsp. – (pinch)
- Liquids (water or one of the fluids suggested in the Steps section); Remember, the amount of liquid used really depends on the thickness of the pancake you want
Step
Part 1 of 2: Making Pancake Dough
Step 1. Mix dry mixture
Put all dry ingredients in a bowl, mix until smooth.
Step 2. Add liquid to taste
Most liquids that have a light consistency, such as water, fruit juices, cream, and milk (including plant-based milks such as soy or almond) can be added to pancake batter. However, there are some basic differences that you need to understand about the method of making pancakes, crepes (thinner pancakes, otherwise known as 'omelettes'), and waffles:
- Given that crepe, pancake, and waffle batters require different amounts of liquid, it's hard to pinpoint a specific amount. If you've never made pancakes, try making a batter with the consistency of a very thick steak sauce. Check if the thickness is to your liking. If not, adjust again by adding liquid or dry dough. Don't be afraid to experiment!
- For example, to make one Belgian waffle, try mixing 125 ml first. liquid with 3-4 tbsp. dry dough, mix well. If the consistency is not right, add more liquid or dry mixture until you reach the desired consistency.
Step 3. Stir the dough until smooth
The dough is ready to use if it flows smoothly when poured. To make waffles, make sure your batter is thick enough but still pourable. For the pancakes, make a batter that is slightly more liquid than the waffle batter. Meanwhile, for the crepe, make a very runny dough (its consistency is almost like liquid milk).
- Familiar with cobblers? You can also use the same dough to make this typical British confection, you know. Try mixing fruit, sugar, and thickening ingredients to taste to make a basic cobbler dough. After that, use a pancake base dough with a very thick consistency like pasta so that it can be spread on the surface of the cobbler. You can also double the amount of sugar in the dough to make the topping taste sweeter.
- If you want to add flavorings, check out our Tips section for ideas that are delicious and worth trying.
Part 2 of 2: Cooking Pancakes
Step 1. Pour the batter into the hot pan
If needed, tilt the pan in a circular motion to make the dough thinner and more even.
Step 2. Cook the pancakes until small bubbles appear on the surface
Step 3. Flip the pancakes with a spatula
Continue cooking until both sides of the pancake are golden brown. If necessary, you can add a little oil, butter, or margarine to prevent the dough from sticking to the pan.
Step 4. Drain the pancakes and serve immediately
Add as many toppings as you want such as bananas, whipped cream, berries, maple syrup, etc.
Tips
- You can make a large batch of dry pancake batter and store it in a closed container for a long period of time. If you want to make pancakes, all you have to do is mix the dry dough with the liquid to your liking.
- Taste the pancake batter. The taste of a cooked pancake will not be much different from the taste of the dough. Therefore, taste a little pancake batter and then adjust the amount of sugar and salt to your taste.
- If you want, you can also add flavorings. Use strong flavorings like cinnamon, nutmeg, vanilla, brown sugar, maple syrup, almond syrup, mashed bananas, strawberries, blueberries, or even Kool-aid powder. Be as creative as you like!
- If you're using a non-sweet flavoring, you'll usually need to add a little sugar or sugar syrup to the mixture. Add sugar or sugar syrup little by little until the taste is to your liking (See Warning section).
- To make fruit-flavored pancakes, try mixing Kool-aid powder with the amount of sugar listed on the package. After that, slowly pour the Kool-aid powder and sugar mixture into the mixture little by little while continuing to taste it, until the taste of the dough is to your liking.
- Be careful, "heavy" solids such as sugar and salt with large crystals are at risk of settling and making it difficult to mix with other doughs. In order to maintain the consistency of the dough, make sure you always use powdered sugar and salt with very fine grains. If all you have is large crystallized salt, try grinding it first before mixing it into the batter
- If you want the surface of the pancakes to be crispier, add a measure of cooking oil (about 1 tbsp.) while cooking the pancake batter.
