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Ingredients
| whole wheat flour: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 4 tsp |
| granulated sugar: 2 tsp |
| ground cinnamon: 1/4 tsp |
| 2% milk: 2 cups |
| water: 1/3 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| vanilla extract: 1/2 tsp |
Fluffy Eggless Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- 1. Mix the dry ingredients.
- 2. Triple sift the mixture to add air to the whole wheat flour.
- 3. Add the milk, water, oil and vanilla extract.
- 4. Mix gently but thoroughly. A few lumps are okay.
- 5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
- 6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
- 7. Reduce the heat to medium.
- 8. Spoon 1/4 cup batter per pancake onto the pan.
- 9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
- 10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).