Fluffy Eggless Pancakes (No Yeast)

Cooking method

1. Step 1:

   

   Gather all the ingredients you'll need for the pancakes. Use all-purpose flour. Warm the water ahead of time. It shouldn't be too hot, or it will cook the flour and the batter won't come out airy. Just warm.

2. Step 2:

   

   In a bowl, combine the warm water, sugar, and vanilla sugar. Whisk quickly until the sugar dissolves.

3. Step 3:

   

   Pour in the lemon juice and mix again. You can swap the lemon juice for citric acid, but dissolve it first: stir a pinch of citric acid into 1 tablespoon of water. If you have neither lemon juice nor citric acid, plain apple cider vinegar works too — you'll need 1 teaspoon.

4. Step 4:

   

   Sift the flour together with the baking soda and salt directly into the bowl of warm sugar water. Whisk the batter quickly, breaking up any lumps of flour. Don't overmix. As soon as the flour is fully moistened, let the batter rest for 5 minutes.

5. Step 5:

   

   If the batter is mixed correctly, small bubbles will appear in it. That means an acid-base reaction has taken place between the lemon juice and the baking soda, releasing carbon dioxide into the batter. This reaction gives the batter its airiness, and the pancakes will puff up as they cook.

6. Step 6:

   

   Heat a little vegetable oil in a skillet over medium heat. Spoon in the batter to form small round pancakes, leaving a little space between them so they don't run together as they cook. Fry the pancakes on both sides over medium heat until golden brown. As they cook, they'll turn plump and airy.

7. Step 7:

   

   Transfer the finished pancakes to a plate and serve. Serve them with honey, jam, melted chocolate, or a chocolate-hazelnut spread. They're delicious with fresh berries too. Enjoy!