Emergency Fluffy Pancakes

You get up Saturday morning and you are craving pancakes. In the kitchen, you start the coffee pot. The kids are buzzing excitedly that you mentioned pancakes. Gathering your ingredients, you open the refrigerator only to remember you are out of eggs. Not wanting to disappoint the kids, and not in the mood to run to the grocery store before your first cup of coffee, what do you do?

Lucky for you I am here to save the day! The recipe below is for eggless pancakes. Yep, I said eggless! Not only is the recipe great for that situation above, but it will work will for those of you who have an egg allergy. Or for those who are vegans.

Unbelievably these will be light and fluffy.If you don’t bother to tell anyone these are eggless, your guests won’t even notice!

1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

 

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Remember that with pancake batter you want it slightly lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot.

In the meantime, melt the butter and it to the pancake batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

**If you batter seems a bit thick, add 1 tablespoon of water**