Simple, Egg-free Pancakes

Recently, I've been turning to the Web for answers.  For emergencies such as 'AHH! We're out of *whatever ingredient and whatever possible substitute there could be* but I want *whatever the end product of said missing ingredient/sub + other stuff would have been* now!'...or something.

I know you're saying the easiest solution would be to just go to the market and restock.

I wholeheartedly agree.  But I, like many of this planet's inhabitants, more often than not lack the energy and willingness to dress decently, commute or walk, get lost in the maze that is the grocery and buy (unnecessary) things, wait in line, get lured by all the fast food and so oooon before making it back home.

Enter this instance when for a household being conveniently near the public market, a few large and small groceries, we ran out of fresh eggs.  But I needed pancakes and quick!

Again, enter this regularly occurring practice of searching Google but this time for an 'eggless pancake recipe'.

Picked the 'Eggless Pancakes Recipe' from Rak's Kitchen among the (two) hundred thousand others.  Wouldn't you click on it too upon seeing the words 'easy, soft and fluffy'?  And my goodness.  Let's declare every single day a Pancake Day because these pancakes really are easy, soft and fluffy!

Simple Egg-free Pancakes

(the BEST you'll make at home, ever!)

What you'll be needing:

1 cup plain flour

1 tablespoon baking powder

1 and 1/2 tablespoons sugar*, granulated or brown

1/2 teaspoon salt

1 cup milk, whole or low-fat

1 tablespoon oil, I use canola

1/2 teaspoon pure vanilla extract*

salted butter, for cooking

What you'll be doing:

In a medium bowl, whisk all the dry ingredients together before whisking in all the wet ingredients.  Do not overmix the batter!  A few clumps here and there are fine.

Depending on the size you want the pancakes to be, melt just the right amount of butter on a nonstick pan over a medium high heat.  For the pancakes on this post, I decided to use a liberally Pam-sprayed 2"-sized heart-shaped cookie cutter just because.  I melted about a heaping teaspoon of butter for each pancakes and placed the cutter over the area where the butter has melted and took a heaping spoonful of batter.  Make sure the batter covers the entire mold.  When the surface starts to bubble, take a small pair of kitchen tongs, lift the cutter, releasing the pancake, and flip to cook the other half.

Repeat until there isn't any batter left!  Enjoy immediately or save a few for later and heat on the micro for a good few seconds!

Note/s:

 - This recipe is from Rak's Kitchen's and I am not in any way claiming the recipe as my own.

 - Those two asterisks are the only changes I made to the recipe alongside the cooking process.

And before we part and you go straight to making these delicious pancakes, please, please tell me you've seen Matilda the movie?  And read the book?  And loved it?

If you do, you sure know this scene where teeny tiny cutie Matilda made 3 flawless pancakes by heart.  I, at 23, can only ever make pancakes that seem toasted and sometimes mostly burnt.

So you know whether you're out of eggs or not, I'm pretty sure this one will be a fave of yours too.

Til the next post!