How to cook pancakes without eggs ?
Bakery Products / / August 12, 2017
- 100-120 grams of butter or margarine
- 200 grams of flour
- 700 ml milk
- ½ teaspoon salt, 3 tablespoonssugar, ½ tspsoda
Almost all the recipes ingredients in pancakes necessarily meets the egg, and sometimes more than one.But what about those who suffer from allergies to egg protein not to consume food products of animal origin, that is, is a vegetarian, or simply do not eat eggs?Pancakes and can be baked without addition of eggs, but in this case they must be replaced with something.Try instead the eggs add the melted butter or margarine.The choice depends on your financial capabilities, butter is definitely more advantageous option.
Take hundred grams of butter (a little less than half the standard pack) and melt in a small saucepan or dipper.It is better if the dishes are not to be enameled.Bring to the boil is not necessary.Add the salt and sugar.Stir in the resulting mass of flour and baking soda.Now pour the milk into a dough.If you are interested in how
Give the dough a little brew in a cool place.Strong red-hot frying pan on the stove, its surface should be smooth, without any scratches.If you bake pancakes without eggs, not because vegetarianism, it is possible to grease the pan with a piece of lard.Fat can be replaced as a vegetable oil or melted margarine.So, how to make pancakes without eggs, at least, how to make the dough, we already know.How their oven?Baking pancakes without eggs will be slightly more complicated, because the dough is not as tight.You can use for turning two wooden blades, so it will be easier to hook the pancake.
If pancakes are not removed, look too "watery", most likely, the dough too thin, and you need to add to it the flour.Add a tablespoon by little, stirring constantly.Maybe it's the frying pan.Try it thoroughly wash, dry, pour it on the surface of rock salt and heat the good.Then remove the salt and wipe the pan with oil or lard.If all else fails, and the pancakes stick and tear, can be insufficiently currently dough.It is best to make the dough the day before baking and leave overnight in the refrigerator.