Pancakes

I made pancakes to use almond milk and eat with compote.This recipe will make 6 pieces

There are egg free and milk free recipes, but not many which are both egg and milk-free, so I made one.If you use the almond powder as is, it'll taste raw, so roast it in a pan or oven first (it takes a little time, but the final result will be different. Give it a try).Make sure you keep the heat low. The pancakes will turn out nice and golden like store bought varieties. Recipe by Yukoai_yukoi

I often make pancakes for breakfast, so I wanted to make them using cake flour, which I always have in reserve.Since you add milk in batches, you don't have to sift the dry ingredients! The key is to be patient and wait until the batter starts to expand. Recipe by tonsayu

These are soufflé-style pancakes made with yogurt.You don't need to strain the yogurt, so you can make these as soon as the craving hits!These are fluffy pancakes like the ones I ate at Bill Granger's restaurant.I used yogurt instead of ricotta cheese! Recipe by a2co

I wanted to use salmon to make a sumptuous dish so I made Russian Blinchiki.You can serve these with tartar sauce or sour cream. Using strong flour for the batter is the key, since it makes it chewy and dense. Recipe by Mi-chan

I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier.◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke

Step 8: I love eating cottage cheese mixed with jam, so I made this. This week's theme is pancakes, so I thought I'd try this combination.If you don't have a non-stick pan, oiling the pan with butter rather than oil makes it taste good. If you're not going to eat these right away, wrap with plastic and put in the refrigerator. In this case, heat the chilled pancakes in the microwave until they soften. Recipe by Sabumochi

I've been struggling to find a way to make pancakes that are thick and fluffy, and here's a golden rule that I finally discovered.You'll make no mistakes with this recipe because you can make it all the same regardless of the size of the egg.・Make sure to mix in the mayonnaise so there wont' be lumps.・Because the dough is really thick, use a spoon or a rubber spatula to scoop and shape on the frying pan. Recipe by manaby

I reduced the amount of baking powder from a recipe book and made these fluffy pancakes.When cooking, cover with a lid and heat over medium-low.Even my six year old daughter could make this easily, so I changed the steps so that all you need to do is mix.Rather than becoming mushy, you want the pancakes to fluff, so adjust the milk in the batter accordingly. Recipe by miffy77

This is a recipe I thought up to use some whey.I made the pancakes in the photo quite large and then cut them into pieces. If you want to make these pancakes without egg then please increase the combined amount of milk and whey by 40 ml. You can make this recipe without whey as well by replacing all of the whey with extra milk. Recipe by Yuuyuu0221

I actually like my pancakes kind of thin and not so fluffy. If you want them fluffier, replace water with more milk.

I was craving those famous soufflé pancakes you eat in a cafe, and so this is my attempt to recreate the dish.Although these pancakes are slightly sweetened, it actually makes quite a nice breakfast since they are pancakes after all. Or, you can try them with all sorts of flavors...This is my new favorite pancake recipe.These pancakes will rise when baked, but they will shrivel slightly immediately after they're done.They won't shrink any more after that even when they've cooled down, so you can heat them up before serving.Whipped milk and other creams go well too, since these pancakes are quite fluffy. Recipe by Yukijirushi

I was aiming for an easy to handle batter With only yogurt, it's quite difficult to pour... Adding milk made it very easy to handle.In Step 4 when you get to a certain point, stop mixing. Mix too much and you'll lose the fluffy texture.Letting the batter rest makes it easier to handle. Recipe by cocorimi

My Russian friend's mother often made these for me when I lived in Israel. I made a note of the recipe here to remind myself how to make them in future.These pancakes have a simple flavour and taste just like what a real Russian mother would make.The trick with this recipe is to grate the potatoes while they are still raw. Your pancakes will end up nice and chewy that way.Grating this way will mean that you will lose some of the moisture from the potatoes but they'll provide a more uneven surface during cooking which will allow for a crispier texture. Recipe by Takeruna

These are easy to make, even on busy mornings.Measure the ingredients as you go along.If you use a whisk and mix in a circular motion in Step 1 you can incorporate a lot of air into the batter.If you use a lot of oil or butter when cooking, it gives them a really nice fried texture and will be even more delicious.The centres are soft and fluffy. Recipe by michipapa

These keto pancakes from All Day I Dream About Food are the best I have tried! They're fluffy, light, and not the least bit grainy like many other almond flour breakfasts.

While watching TV, I saw a restaurant that served pancakes using buttermilk powder and it looked so delicious, so I decided to try to make some myself.If using plain yogurt, decrease the amount of soy milk or regular milk. When pouring the batter into the pan, form it into a neat circle so that it will be soft. Instead of baking soda, you can use 1-2 tablespoons of carbonated water to create a springier pancake. In that case, decrease the amount of soy milk. Recipe by keiO3

I wanted to eat a delicious pancakes that do not contain eggs or milk. So, I looked at an American pancake recipe, and after many different combinations, I created this!Aluminum-free baking powder is recommended. Instead of cake flour, you can use whole wheat flour.Instead of oilve oil, you can make it with vegetable oil. For 2 servings. 4~6 pancakes. Recipe by Kumiloveny

A quick recipe for some tasty pancakes that I learned from my great grandmother (I also use a waffle iron with this recipe, sometimes).This is cheap and easy to make. Alter the amount of milk vs flour for desired thickness.

I really wanted pancakes, but didn't have any baking powder. I mixed what I had and they turned out pretty good. This recipe will make a very dense and wet pancake. You may even use it as part of a dessert.

These pancakes are vegan, no sugar, no eggs.I use coconut whey because I make homemade coconut yogurt and just don’t want to throw out the whey left after the yogurt is done. If you are not strict vegan or you can not find coconut whey just use regular milk whey.You can also make it gluten free by replacing whole wheat flour with almond or buckwheat one. It’s even better because on whole wheat the pancakes are not that lush👌

These Multigrain Almond Pancakes are made with three diffrent kinds of flour - Barley, spelt, and white wheat - but you could easily substitute with other flours like oat flour or even a gluten - free baking mix.

Pancakes are like fluffy crepes. You can find special syrup (maple syrup) in stores to pour over them. Otherwise, a little honey with cinnamon will do the trick. They make a very tasty and nutritious breakfast.Of course, you can accompany them with whatever you like, such as Nutella, jams, tahini, or even something savory like cheese or ham.They can be made with all types of flour, but I recommend strong flour because I think it makes them very fluffy!Other secrets: You can add ingredients to this batter and bake them. For example, you can add cheese or bacon to the batter and make savory pancakes with filling. In the Netherlands, they do it this way and you get a whole meal.

I made these as a snack for my donut loving son and for my daughter, who has an egg allergy.○ These are nice and crisp!○ If you are going to use eggs, use 1 egg and 3 tablespoons of milk (I recommend this if you prefer a fluffier texture). Recipe by keikana

I got this recipe from "The Perfect Recipe" book by Pam Anderson. These are the most delicious, easy and healthy pancakes ever! I use whole wheat pastry flour in place of regular flour for a healthier option. I'll I make a large dry batch and use it as needed.

I came up with this recipe for the proportion of dry ingredients when I didn't have any pancake mix.I tried many variations over the years, and these amounts are what I've finally settled on for a unique homemade flavor!For a beautiful brown color, don't skip out on the oil and butter, and I recommend using a Teflon-coated frying pan. You may need to adjust the amount of milk if using very large eggs. Observe the stiffness of the batter carefully and adjust accordingly. For 3. Recipe by Sorassoramamechan

Once when I had no pancake mix, I took a hint from a chiffon cake recipe and made pancakes. They were really fluffy. Since then, I haven't bought a mix. This became our family's favorite snack.This recipe is easy but add and mix the ingredients in order. Recipe by Keyua

You can make these any time of the year. But...it's coming into fresh corn season. What a great way to use up that fresh corn! Make this recipe with ingredients you love with corn. Add freshly chopped basil instead of parsley. Basil and corn are just 🤤 I have added some goat cheese into the batter as well. Let's just say only a few actually made it to the serving plate!

This is a recipe my mother always used. It's very easy and quick. These pancakes don't even need syrup they're so good. You can always add more things to it like cinnamon, fruit, chocolate chips, etc. If you use allot of syrup, cut back on the sugar in the recipe. Enjoy!

Gluten-free menu♫These pancakes have a fluffy texture comparable to those made with wheat flour. You can enjoy them without syrup.The origin of this recipeI created this for my child's breakfast.It's convenient to make a lot and freeze them!