Egg-Free Butter Pancakes
Just like grandma used to make! A simple recipe for outrageously good pancakes. A year ago my niece—a serious pancake lover—came to stay, but there was one catch: she's allergic to eggs. So I read through a pile of recipes and landed on the perfect approach, and the egg-free pancakes I baked turned out absolutely delicious!
Cooking method
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Step 1:
Gather all the ingredients and the equipment you'll need: a small saucepan and a bowl or cup for a double boiler, a whisk, a large bowl for mixing the batter, a measuring cup or kitchen scale, spoons, and a pancake pan.
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Step 2:
Take the small saucepan and a bowl that fits inside it. Add a little water to the saucepan and set it over the heat. Put the butter (or margarine, if you prefer) in the smaller bowl and rest it in the saucepan of water. Keep the butter over this double boiler until it melts completely, then remove it from the heat and let it cool to about room temperature.
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Step 3:
Add the flour to the cooled butter a little at a time, whisking constantly. Mix thoroughly so the batter is smooth. You'll end up with a fairly thick mixture.
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Step 4:
Add the baking powder and salt to the mixture and stir well.
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Step 5:
Now warm the milk (it should be warm before you mix it in) and pour it into the butter-flour mixture in a thin stream, stirring constantly. Keep adding milk until you have a pourable pancake batter—about the consistency of thin sour cream—smooth and even in color.
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Step 6:
Heat a pancake pan (I use a dedicated nonstick one), brush it with a little vegetable oil, and cook the pancakes. Now you can treat your family to tender, delicious egg-free pancakes! Enjoy!
- Making egg-free pancakes with milk is very easy—the key is to add the ingredients in the order given. In my experience, the salt and baking powder blend in more evenly if you add them with the first or second addition of flour, rather than later when the mixture has thickened. I take a small amount of flour, stir the baking powder and salt into it until evenly distributed, then add that to the butter. The batter comes out a lovely pale yellow.
- Serve these egg-free milk pancakes just like any other: with berries, jam, honey, sweetened condensed milk, or sour cream. They taste every bit as good as the classic kind—and in my opinion, even better.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
