Milk-Free, Egg-Free Pancakes
  • Posted:
  • January 24, 2014

Milk-Free, Egg-Free Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 pancakes
  • 1 cup white flour
  • 3 tablespoons white sugar
  • 2¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 2½ tablespoons margarine
  • ¾ cup water
  • 1 eggs or 2 tablespoons water
  1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
  2. Melt 2½ Tbsp margarine in frying pan until melted.
  3. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
  4. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
  5. It is OK if this batter is lumpy.
  6. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
  7. Cook pancakes until the tops are bubbly and the bottoms browned.
  8. Turn the pancakes over to cook other side (approximately four minutes per side).

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