The other morning my toddler asked me to make fresh chocolate chip pancakes for her, so who am I to say no to that. Well upon arriving at the fridge for the eggs I swiftly realized I am all out, my mind quickly filled with the mental image of my little girl throwing a huge tantrum over this. So I quickly searched online for a pancake recipe that didn't call for eggs and found one on food.com and the recipe was noted to be taking from another site at cooks.com. Any ways, the recipe was incredibly easy and made some really fluffy pancakes, in fact a lot fluffier than any other pancakes I have ever made. Also the recipe calls for cinnamon, something I was skeptical of, but they really took it to another level and has my taste buds tingling to try something new with my pancake recipes.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons cinnamon
4 teaspoons baking powder
2 cups while milk
2 tablespoons vegetable oil
2 tablespoons water
2 teaspoons vanilla extract
4 tablespoons butter
1. Combine dry ingredients and mix slightly.
2. Add milk, oil, water, and vanilla. whisk together until just combined. Be careful not to over mix-it should still be slightly lumpy. Set aside to rest for a few minutes
3. 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.
4. Return pan to stove and stir butter into batter.
5. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
6. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
7. Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking four a unique treat.