These are great. They are egg-free, can be dairy free and are made with basic pantry ingredients so even without milk or eggs you can whip up pancakes any time!
1 cup white flour
3 Tblsp white sugar
2 1/4 tsp baking powder
Pinch salt
2 1/2 Tblsp margarine (for dairy free) or butter
3/4 cup water (approx. This makes more of a hotcake, if you want thinner pancakes then add more water)
plus 2 Tblsp water or 1 egg replacer or 1 egg (I tend to use water because I'm lazy :P)
* This recipe kind of makes enough for 2 - 3 people, if you are feeding more (or hungrier) people then I would double it.
Sift dry ingredients together.
Melt marg or butter in frying pan, making sure entire base is coated.
Pour marg/butter into bowl (leave pan on heat) and mix well with water and egg/replacer/extra water until well combined.
Mix together wet and dry ingredients until they are lump free.
At this point you could add chocolate chips or fruit, such as blueberries.
Now pour one ladleful at a time into the hot pan and cook until they bubble, then flip and cook the other side until they are just right!
Eat the first one straight away because it is always the test pancake.
I recommend having the oven on a low heat and placing each pancake in there to keep warm while you cook the others.
Serve with your choice of toppings.
* Lemon juice and white sugar
* golden syrup, brown sugar and cinnamon
* maple syrup
* maple syrup, bacon and egg (my favorite)
* golden syrup and marshmallows (Harrison's favorite)
An easy and delicious breakfast, and kids love them!
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