Eggless Pancake Cereals
Puffy and golden, topped generously with maple syrup, served along with some fruits. This is how I like my pancakes, which are a must for me to make, at least once in a week. While the recipe with egg results in puffier pancakes, my eggless recipe is a beautiful alternative, that produces equally good pancakes, if not better.
Mini-pancakes or pancake cereals have won over me, so much so that I’ve already made them thrice in the last 7 days. They’re so much more fun to eat and here’s how you can make them:-
Eggless Pancake Cereals
Puffy and golden, topped generously with maple syrup, served along with some fruits. This is how I like my pancakes, which are a must for me to make, at least once in a week. While the recipe with egg results in puffier pancakes, my eggless recipe is a beautiful alternative, that produces equally good pancakes, if not better.
Mini-pancakes or pancake cereals have won over me, so much so that I’ve already made them thrice in the last 7 days. They’re so much more fun to eat and here’s how you can make them:-
Cooking Instructions
- 1
In a bowl, combine all the dry ingredients: flour, sugar, salt, baking powder and baking soda. Mix well.
- 2
In another bowl, combine buttermilk and butter/oil. Whisk.
- 3
Add the mixture of butter and buttermilk to the dry ingredients and mix using a spatula. Don’t overmix.
- 4
Heat a non-stick pan on medium flame, and using a ladle/spoon, pour the batter.
- 5
Cook until bubbles appear on the face of the pancake. Then flip and cook for another minute or so.
- 6
Serve with your choice of fruits and syrup.
- 7
Note:
1. I used regular butter, and hence, didn’t add any salt. If using unsalted butter, add a small pinch of butter.
2. Buttermilk VS milk: Buttermilk has a higher acid content than milk, which is why it produces fluffier, lighter pancakes. If unavailable, use milk.
3. Always use a heavy griddle/cast iron/non-stick pan to make pancakes. Even heating in these is what will give the pancakes an even, golden brown layer.
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