Eggless Pancake recipe, soft & fluffy
Eggless pancake recipe, soft and fluffy. Step by step detailed recipe for perfect golden pancakes made at home from scratch.
Servings: 6 pancakes
Equipment
- Cast iron griddle
Ingredients
- All purpose flour/ plain flour - 1 cup Maida
- Milk - 1 cup
- Brown or white sugar - 1 tbsp
- Salt - 1/2 tsp
- Oil - 1 tbsp
- Baking powder - 1 tbsp
- Butter and honey - For topping
Instructions
- Mix flour, baking powder, salt and sugar with the whisk.
- Add milk along with oil and mix gently. Set aside for 10 minutes.
- After 10 minutes again give it a mix.
- Heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame.
- Grease with butter and pour one big laddle full of batter carefully. Do not spread.
- Wait until bubbles pop over the pancakes and the colour changes and flip carefully.
- Cook the other side for a minute and transfer to serving plate.
Notes
- Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
- If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
- If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
- If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
- Use a big ladle (or a 1/4 cup), so that for all the pancakes, you use only one and so all of them would be on same size.
- You can use whole wheat flour as well, but experiment with the milk volume as it may take more.
- You can add cinnamon or vanilla essence to make it more flavorful.
- You can make this same with non diary milk and make it VEGAN by avoiding butter and honey.