Eggless Wheat pancakes

Pancakes are a hit with my little girl. She loves them, I can give one to her before she leaves to school, put one in her box and give her one more when she gets back from school. No other breakfast, except maybe French Toast goes down this well with her. But folks at home always complained of the eggy smell and taste of pancakes. So I decided to try an eggless one. I googled and found one recipe consistently on most websites.

Ingredients:

1 cup all-purpose flour (I used whole wheat flour)
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

  

Method:

Combine the dry ingredients in a bowl and whisk together. Add milk, oil, water and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Over-mixing will result in tough pancakes. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Serve hot with maple syrup/honey/jam.

Verdict: This was loved by folks at home. But I felt the baking powder was way too high in this recipe. We can do with just 1 tsp of baking powder.