PANCAKES WITH WATER INSTEAD OF MILK RECIPE RECIPES

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PANCAKES RECIPE | ALLRECIPES



Pancakes Recipe | Allrecipes image

This is a quick and easy recipe for pancakes using self-rising flour.

Provided by Jan

Categories     Pancakes

Yield 10 - 4 inch round pancakes

Number Of Ingredients 4

1 cup sifted self-rising flour
1 cup milk
1 egg
2 tablespoons vegetable oil

Steps:

  • Beat eggs, oil, and milk together, and add to flour. Stir until combined.
  • Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.

Nutrition Facts : Calories 175.8 calories, CarbohydrateContent 20.9 g, CholesterolContent 41.1 mg, FatContent 7.7 g, FiberContent 0.7 g, ProteinContent 5.3 g, SaturatedFatContent 1.7 g, SodiumContent 351.5 mg, SugarContent 2.4 g

NO MILK PANCAKES RECIPE - FOOD NETWORK



No Milk Pancakes Recipe - Food Network image

These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 35 minutes

Yield 8 pancakes

Number Of Ingredients 10

1/4 cup orange juice (see Cook's Note)
4 tablespoons unsalted butter, melted 
1 teaspoon pure vanilla extract 
2 large eggs, separated 
2 cups all-purpose flour  
1/4 cup sugar 
2 teaspoons baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
Nonstick cooking spray, for the skillet 

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.  
  • Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.   
  • Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter. 

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These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.
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  • Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter. 
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