With Shrove Tuesday coming up on February 17th this year, I thought I would share a favourite family pancake recipe. These pancakes have developed after a lot of research, testing recipes and so on, to find one that was free from egg and dairy yet still fluffy and delicious.
Honesty, you can't really go wrong with these! My son, who has the allergies, absolutely loves them; they are simply his favourite breakfast EVER. And I have to agree with him, they really are so tasty.
Suggested toppings: bacon/maple syrup, lemon and sugar, jam or for full indulgence, icecream and chocolate sauce.
Suggested additions: blueberries, raspberries, chocolate chips, mini marshmallow, although this list is only limited by your tastes and imagination.
Egg and Dairy Free PANCAKES
Ingredients:
1 c plain flour
1/2 teaspoon bicarb soda
2 teaspoons baking powder
pinch of salt
2 tablespoons sugar
1 c soya milk (or similar - cow's milk if you prefer - you can even use water)
1.5 tablespoons of vegetable oil
1 teaspoon vanilla essence
Method:
1. Sift dry ingredients into a bowl.
2. Add vanilla and oil and half the milk. Whisk together.
3. Slowly add the remaining milk until the mixture is to a thick pouring consistency.
4. Heat frying pan and spray with cooking oil (or I usually use a drop of oil with a smidge of df butter - the oil stops the butter burning!)
5. Pour in enough mixture to make a small pikelet or larger pancake.
6. Cook until bubbles appear on top. Flip and cook for a further minute.
7. Serve with your choice of topping. We love good old lemon and sugar, or bacon and maple syrup!
This makes 3 large pancakes or numerous smaller ones. Enough to feed the three of us- double the recipe for more!
Ingredients:
1 c plain flour
1/2 teaspoon bicarb soda
2 teaspoons baking powder
pinch of salt
2 tablespoons sugar
1 c soya milk (or similar - cow's milk if you prefer - you can even use water)
1.5 tablespoons of vegetable oil
1 teaspoon vanilla essence
Method:
1. Sift dry ingredients into a bowl.
2. Add vanilla and oil and half the milk. Whisk together.
3. Slowly add the remaining milk until the mixture is to a thick pouring consistency.
4. Heat frying pan and spray with cooking oil (or I usually use a drop of oil with a smidge of df butter - the oil stops the butter burning!)
5. Pour in enough mixture to make a small pikelet or larger pancake.
6. Cook until bubbles appear on top. Flip and cook for a further minute.
7. Serve with your choice of topping. We love good old lemon and sugar, or bacon and maple syrup!
This makes 3 large pancakes or numerous smaller ones. Enough to feed the three of us- double the recipe for more!
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