Homemade Pancakes – No Milk

Most Saturday mornings I do pancakes for my family, as it is now one of our 1-year-old son’s favorite dishes. While I’m not on store-bought mixes, sometimes you want to make your own pancakes OR you’ve run out of mix.

I also find sometimes I’m missing a key ingredient. We often go dairy-free or dairy-free at home, and so I’ve been perfecting my dairy-free homemade pancakes all year.

If you want to make pancakes but also run out of milk, I have the recipe for you.

Can I use water instead of milk in pancakes?

Milk adds both flavor and texture to pancake batter, so if you’re looking to make pancakes without milk, you can’t always simply switch to water. For pancakes made without dairy, you’ll want to add some flavor through melted butter and vanilla extract.

However, you can also add flavor with a few mix-ins like chocolate chips, blueberries, chopped nuts, or sliced ​​bananas.

Looking to make your own pancake mix? Try this homemade whole grain protein pancake mix.

Pancakes without dairy ingredients:

  • All-purpose powder
  • Granular white sugar
  • Leavening
  • Salt
  • Water
  • Melted butter
  • Egg
  • Vanilla essential oil

Plus, you’ll need both butter and oil (I like olive oil) to cook the pancakes.

How thick should the pancake batter be?

The dough will easily pour and spread in your pan. I often think of it as the consistency of a thick, hearty soup or a country gravy. The pancake batter will swell and thicken as it cooks.

How do you get that crunch on pancakes?

Cooking the cake in hot oil creates a crispy outside. This is personal preference, but I love the crispy outer edges on pancakes. I like to cook these pancakes without milk in both oil and butter for a crispy crust but full of flavor.

Other breakfast recipes you might like:

I usually serve these homemade pancakes with some melted butter on top and whatever fresh fruit we have on hand. Add maple syrup, always. Interesting! -Emma

Homemade Pancakes – No Milk

easy pancake recipes when you run out of milk

  • 1 glass all-purpose flour
  • first tablespoons Street
  • 2 teaspoon Leavening
  • teaspoon Salt
  • 1 glass country
  • first teaspoon vanilla essential oil
  • first egg
  • 2 tablespoons butter, melted plus for cooking
  • 2-3 tablespoons oil to cook
  • In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.

  • Add water, vanilla extract, eggs and 2 tablespoons melted butter.

  • Stir until combined.

  • In a non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium to medium/low heat.

  • When the butter is completely melted and the pan is hot, pour in the flour, ⅓ to ½ cup at a time. If your pan allows it, you can cook several pancakes at once.

  • Once the edges are set and the middles are foamy, flip the pancakes and bake the other side.

  • Continue this method until you have cooked all the dough into pancakes.

Serve hot with butter, maple syrup and fresh fruit.
For more flavor, you can add 1/2 cup chocolate chips, blueberries, or chopped nuts.

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