Fluffy Eggless Pancakes
Quick, simple and ever so satisfying, you'll never need another pancake recipe again! The recipe ticks all the boxes. Simple staple pantry ingredients, one bowl batter, a well behaved one at that. The pancakes hold up beautifully and taste amazing.
Equipment
- 1 pancake pan/tawa non stick, heavy bottom
- 1 glass bowl
- 1 whisk
- Piping bag
- 1 spatula
Ingredients
Dry mix
- 135 g all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 1 tbsp vanilla sugar {or castor sugar & a dask of vanilla extract}
- 1 ½ tbsp ghee/clarified butter melted, cooled
Wet ingredients
- 180-185 g buttermilk room temperature
Toppings
- Maple syrup/honey butter, fresh berries/fruit etc
Instructions
- Place the dry ingredients in a large bowl and whisk to mix. Add in the ghee and mix in with fingertips to coat the flour. {You can do this in a small blender too}.
- Whisk in the buttermilk until the batter is smooth. It should be pipeable but not runny. Add a spoon of plain flour if it's runny, or a tsp of buttermilk if it's too thick.
- Pipe or spoon about 1/2 a cup batter on a non stick pancake pan/tawa over very low heat. Cook for 2-3 minutes until the edges begin to show a little light brown. Flip over gently and cook the other side for 2-3 minutes. You can do a toothpick test to check if you are unsure of the doneness.
- Stack and serve with maple syrup/honey, fruit, butter etc.