Eggless Pancakes

Ingredients

1 1⁄4 cups

 all-purpose flour (see notes)

1 Tablespoon

 baking powder

1 Tablespoon

 sugar

1⁄4 teaspoon

 salt

1 cup

 nonfat or 1% milk

2 Tablespoons

 vegetable oil

2 Tablespoons

 water

1 teaspoon

 vanilla (optional)

Method of Preparation

Mix together flour, baking powder, sugar and salt in medium bowl.

Combine milk, oil and water. Add to dry ingredients.

Stir just until moistened.

Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.

Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.

Refrigerate leftovers within 2 hours.

Video Recipe

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