I remember the first pancakes I made, many years ago, when I was in America. I made them with pancake mix available in supermarkets.
They were easy to make: just add eggs, milk, and, maybe, a little water. I ate them with globs of butter heaped on top and maple syrup drizzled on the pyramid.
They were perfect. But, several years later, back home in India, when I tried to make pancakes from scratch – I had never found a pancake mix in a grocery store in Calcutta, where I lived then – the result turned out to be less than palatable. The pancakes smelled of egg. I had used flour, eggs, and milk, no flavoring agent. When offered, my wife ate wrinkling her nose, while my mother refused totally, for she doesn’t eat egg.
Recently, I discovered a pancake recipe for recreating the perfect pancakes of my American life. And, this pancake would be acceptable to all, for these are eggless. To make them distinctive, I added my own twist, substituting a flavor and skipping another.
So, vegetarians, take heart; you can make and eat great pancakes. Just read on.
1 cup all-purpose flour
1 tsp sugar
2 tsp baking powder
1 tsp cardamom powder
1 cup whole milk
1 tbsp vegetable oil
1 tbsp water
2 tbsp butter
- Mix dry ingredients.
- Add milk, oil, and water.
- Whisk together until just combined. Do not overmix – let the batter be slightly lumpy.
- Let it rest for 15 minutes.
- Gently heat butter in a wide pan, and pour two tablespoons of batter into it.
- Cook until bubbles appear, and the underside is golden.
- Carefully flip over and cook other side.
Makes 10 pancakes; Serving suggestion: Butter and honey.
(Recipe adapted from cooks.com)