Egg Free Pancakes
Recently a guest of ours asked for a breakfast that didn’t contain eggs. We get a number of people every year that are either allergic to, or simply don’t like eggs. This has led us on a quest to find as many egg-free breakfasts as we can because, well, you don’t want to eat the same thing every morning, eh?
This recipe was found on the internet (link below), but I’ve modified it a little because it wasn’t thick enough, and because in the mountains things can be a little different.
The pancakes are fluffier than regular pancakes and not as chewy, but they were enthusiastically received, and I’ll be doing them again the next time we have someone who is egg intolerant.
Makes about 6-8 pancakes
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 cups milk
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup melted butter
- Sift the dry ingredients into a bowl.
- Mix the wet ingredients (including the melted butter) into a second bowl.
- Mix the two sets of ingredients together. You don’t need to get all of the lumps out.
- Oil a griddle or frying pan and bring up to a medium heat.
- Pour on about 1/3 to 1/2 a cup and cook until the soft starts to look dry around the edges and bubble slightly.
- Flip over and cook the other side until done.
- Spread butter on one surface of each pancake
We tend to serve with blueberries or raspberries and maple syrup, but in the past we’ve added yoghurt, other fruit, and banana and peanut butter goes down well!
Original recipe: http://artofdessert.blogspot.com/2010/06/egg-free-pancakes.html