Our granddaughter stayed over last night and it’s always a pretty good bet that she’s gonna want pancakes for breakfast. Well, want is a pretty soft word. Demands is sometimes more like it.
I’ve had a go to recipe for pancakes that has always served pretty well. It requires 1 egg.
As fortune would have it, I had 0 eggs in the ice box. So, I went looking for recipes for pancakes that did not require an egg.
Strangest thing, I wound up pretty much using my OLD recipe and simply substituting 1 tablespoon of vegetable oil and 1 tablespoon of water for the egg. Even stranger thing, she ate TWICE as many of these as she has ever eaten of the original recipe. Jodi even gobbled these down twice as fast as the regular recipe.
The one major addition to the recipe was 1 teaspoon of vanilla. I think that is what made all the difference.
Here’s the recipe as I made them:
1 Cup All Purpose Flour
1 Tablespoon Sugar
2 Teaspoons Baking Powder
1 Cup 2% Milk
1 Tablespoon Vegetable Oil
1 Tablespoon Water
1 Teaspoon Vanilla Extract
2 Tablespoons Butter, melted
- Begin heating a griddle over medium heat.
- Whisk the flour, sugar, and baking powder together.
- Mix the milk, oil, water, vanilla, and butter together in a separate bowl.
- Whisk the wet ingredients into the dry ingredients.
- Pour just over 1/8 cup of batter onto the griddle and spread into a circle with a diameter of about 4″.
- Cook until there are bubbles (or more appropriately, holes from the bubbles) on the pancake surface. Flip and then cook until the other side is golden brown.
NOTE: Getting the timing right on this is an art. Use the spatula to slightly raise the cooking side of the pancake to inspect if necessary. I often have to flip back over and brown the first side a little more. I use a griddle plate that sits above a single propane burner. The entire griddle surface doesn’t get heated evenly, so I wind up doing double flips with my pancakes. No one seems to mind.