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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is modified from Perfect, Plate-Size Pancakes (Thanks so much to Anaisfern). I tried out some other recipes (sans eggs) and found this one to be the best. The original recipe calls for 2 cups milk and 1 egg. I took out the egg and substituted it with 2 tbsp more milk. If the batter is too thick, just add more water or milk. Give it a try! Ingredients:
2 1/2 cups flour |
3 tablespoons sugar |
3 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 cups milk |
2 tablespoons milk (substitution for 1 egg) |
1 teaspoon lemon juice (or vinegar) |
4 tablespoons vegetable oil |
1 teaspoon vanilla |
Directions:
1. Stir the dry ingredients in a bowl.
2. Mix the lemon juice into the milk. Let it sit for a few minutes to curdle.
3. Stir in the liquid ingredients into the dry ingredients. Mix until the batter is smooth.
4. Heat a lightly greased griddle.
5. Pour about 1/4 cup batter onto the griddle.
6. Cook until bubbles form on the surface. Flip pancakes over and cook until golden brown.
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