Everyone who tried these pancakes couldn't believe they were made without eggs! They are so fluffy and moist, rich in taste, that they taste exactly like regular pancakes. They are also very easy and quick to make, you only need one bowl and a whisk, no hand mixer at all for these fluffy babies.I made them with low sugar, so they are perfect if topped with sweet stuffs like maple syrup, fruit jam, Nutella...bring out your imagination!Perfect for breakfast, snacks (or even if you run out eggs), sure they will be a hit!
270 g(1 cup + 2 tbsp)milkroom temperature and full fat is better for a rich taste
10 g (2 tsp)white vinegaror apple vinegar or lemon juice
1/2 tspvanilla extract
40 g (3 tbsp)unsalted buttermelted
20 g(2 tbsp)sugar
180 g(1+1/2 cup)all purpose flour
1/4 tspsalt
4 g(1 tsp)baking powder
4 g(1/2 tsp)baking soda
Instructions
In a large bowl place milk, vinegar and mix; let it rest for about 10 minutes.
Add vanilla, butter, sugar and mix until combined.
Add sifted flour, baking powder, baking soda, salt and gently mix until with a spatula until almost completely combined: don't mix too much!
Cover and let it rest for about 10 minutes or until heat the pan.
Heat a nonstick pan over medium heat.
Grease the pan with butter and absorb the excess with a kitchen paper.
Use 1/3 cup to take the batter and pour it into the hot pan.
Flip pancake when the top bubbles and the batter on top is still runny and not too firm.
Cook the other side for about 50 seconds or until the bottom is golden brown.
Serve immediately with some butter and maple syrup.
Video
Notes
You can store leftovers in the fridge for 2 days or in freezer for about 2 months.Serve at room temperature or slightly warm using a toaster, a non stick pan or a microwave.