Sooo.......you know those moments when you plan on making something, assemble all ingredients only to find you have just ONE main thing missing?
Yeah, I just had one of those moments recently.
Thankfully, the plan was pancakes, the missing ingredient was eggs, and pancakes can be easily made without eggs. The problem? They don't get as tall and fluffy as they do with eggs. I'm sure you won't mind though, this recipe is delicious.
Never made pancakes before? That's okay, they're pretty easy.
Tip #1: Melt butter in the pan you'll be using. It makes for less dishes to wash later.
#2: Always add the liquid ingredients last. It mixes better this way. Don't argue.
#3: Whisk just until it all comes together and is mostly smooth. If you over-mix, you'll reinvent hockey pucks. Or door stoppers.
#4: Use just a tiny, tiny bit of oil to fry them. They don't need much. Promise.
And last but not least, you can keep the finished pancakes warm in the oven while you fry up the rest, or simply stick the entire finished batch in for a few minutes before serving.
That's it! The full recipe is below. Questions? Just let me know.
1 1/2 cups flour
1 tablespoon sugar
3 1/2 teaspoons baking powder
cinnamon, to taste (optional)
nutmeg, to taste (optional)
1 1/2 cups milk
2-3 teaspoons vanilla extract
3 tablespoons butter, melted
coconut oil or butter, for frying
Whisk all the dry ingredients together in a large bowl. Make a well and pour in remaining ingredients. Whisk just until mixed.
Heat a pan over medium heat with a tiny bit of coconut oil or butter. Spoon rounds of batter onto pan and cook over medium low to low heat until browned. Flip and cook other side.
Serve hot with butter and maple syrup!