Pancake lover; unashamedly. I should write a book titled “my pancake love story” but I won’t… not just yet. Feel free to steal that.
I had been a good girl all week. Salads, oats, proteins and the likes… I most certainly deserved a treat.
Pancakes for breakfast? It doesn’t get better than that. Well save for croissants or cinnamon rolls or Danish pastry! Pastry heaven!
I didn’t have eggs at home and stepping out to get eggs at that moment seemed like an overkill. So I improvised, as I almost always do. Because some of the greatest things come about when you improvise. As I have come to discover with my baking experience.
So Eggless Pancakes… Because eggs don’t actually do much in pancakes in my humble opinion.
I started to mix and realized I didn’t want to have to stand over the stove flipping pancakes. My muffin tray was staring me right in the face…
Eggless Baked Pancake Muffins!
It is super easy and everything comes together in minutes. As with almost all pancake recipes.
And it is sooooooooo good. If I do say so myself. Creamy, fluffy, moist, melt-in-your mouth, the whole caboodle. Eggs were certainly not missed in this!
I made a pseudo – dulce de leche recipe to go with it. Yes pseudo. Using just sugar, water and wait for it…powdered milk. I couldn’t believe the result, but I won’t be sharing that just yet. I need to be extra extra sure it wasn’t a fluke 🙂
Eggless Baked Pancake Muffins
Makes : 6 Muffins
Prep time: 10 minutes
Bake time: 12 minutes
Flour – 1 cup
Sugar – 2 tablespoons
Clabbered milk – [Milk; dry powdered – 2 heaped tablespoons + water – 1/3 cup + vinegar – 1 tablespoon ]
Oil – 2 tablespoons
Baking powder – 2 teaspoons
Baking soda – 1/4 teaspoon
Salt – 1/4 teaspoon
Vanilla flavour – 1 teaspoon
Water – 1/4 cup
– Preheat oven to 350°F/180°C/Gas Mark 4
– In a cup, mix milk and 1/3 cup of water until smooth and add vinegar.
Leave to stand for 5 minutes.
– Mix dry ingredients until combined.
– Add oil and flavor to clabbered milk mixture.
– Give it a good stir and pour into flour mix.
– Mix until just combined, then mix in 1/4 cup of water. Do not overmix.
– Scoop into muffin tins, 2/3 way full.
– Bake for 10-12 minutes.
Fluffy pancake Muffins!
Look at that thick sauce!
Because seeing is believing! 🙂