Eggless pancake recipe: Pancake Recipe Without Eggs, a flat, thin, round-shaped cake prepared mainly with plain flour, milk, and butter. The recipe is akin to South Indian dosa, prepared by spreading the pancake batter on a frying pan and cooking it. Pancakes are commonly served for breakfast and topped with fruit jam, honey, cream cheese, and dry fruits.
To be honest, I’m not a huge fan of pancake recipes as I prefer savory breakfasts and avoid sweet dishes like eggless pancakes, sweet breads, oats, or muesli bars. However, I don’t mind having pancakes without eggs as a dessert, filled with fruits, cream, and chocolate sauce toppings. Moreover, pancakes aren’t necessarily sweet and can be enjoyed in savory variations like potato-based pancakes, known as aloo cheela, which I’m a big fan of and find ideal for day-to-day breakfasts.
Here are some tips, suggestions, and serving ideas for eggless pancake recipe:
- Use plain flour or maida flour and add baking soda separately. Alternatively, you can use store-bought self-raising flour or cake flour and skip adding baking soda for convenience.
- Use a heavy nonstick pan or cast iron pan to fry these pancakes for even heat distribution.
- The serving options for these eggless pancakes are endless. They can be topped with honey, creams, chocolate sauce, fruit salad, or fruit jams before serving.
Ingredients: Pancake Recipe Without Eggs
- 2 cups all-purpose flour (maida) or whole wheat flour (atta)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 2 tablespoons melted butter
- 1 ½ cups milk
- Butter for serving
- Honey for serving
Instructions: Pancake Recipe Without Eggs
- Firstly, in a large mixing bowl, take 2 cups of all-purpose flour. Alternatively, you can use whole wheat flour for a healthier option.
- Also, add 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.
- Mix well, combining all the dry ingredients thoroughly.
- Further, add 2 tablespoons of melted butter and 1 cup of milk. Combine well with a whisk.
- Furthermore, incorporate an additional ½ cup of milk to achieve a smooth, flowing consistency in the batter.
- Heat a nonstick pan and grease it with butter. Pour a ladleful of the prepared pancake batter. Do not spread.
- Simmer and cook for 2 minutes or until bubbles start forming on the surface.
- Flip the pancakes and simmer for another 1-2 minutes, or until they are fully cooked.
- Finally, serve the eggless pancakes with some butter and honey or maple syrup on top.
Conclusion:
Pancake Recipe Without Eggs are a delicious and versatile breakfast option that can be enjoyed by everyone, including those with dietary restrictions or preferences. With simple ingredients and easy preparation, they make for a satisfying and comforting meal. you can enhance your pancake-making experience and create perfect pancakes every time.
FAQs about Pancake Recipe Without Eggs
What is the key ingredient in eggless pancakes?
The main ingredients in eggless pancakes are plain flour (maida) or whole wheat flour (atta), milk, and butter. These ingredients are mixed together to create a smooth batter.
Can I use whole wheat flour instead of all-purpose flour in eggless pancakes?
Certainly, you can swap all-purpose flour with whole wheat flour for a healthier alternative. The pancakes may have a slightly denser texture but will still be delicious.
How do I know when to flip the pancakes while cooking?
Once bubbles start forming on the surface and the edges begin to set, it’s time to flip the pancakes. Cook for an additional 1-2 minutes on the other side until they turn golden brown.
What are some popular toppings for eggless pancakes?
Popular toppings for eggless pancakes include honey, butter, maple syrup, fruit jam, whipped cream, fresh fruits, chocolate sauce, and nuts.
Can I make the pancake batter ahead of time?
Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before using it to cook the pancakes.
