Egg-Free Pancakes & Crêpes
This recipe creates around 8 large crepes or fluffy American stack pancakes, or 16 small and fluffy drop scones
Ingredients
- 250 g Plain Flour
- 1 tsp Baking Powder
- 40 g Sugar
- 340/410/460 ml Whole milk See recipe details
- 1 tsp Vanilla extract optional
- 50 g Raisins
- 1 Ripe banana optional
- ½ tsp Cinnamon optional
Instructions
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Add flour, baking powder, sugar and cinnamon (if using) to bowl and mix together to distribute ingredients.
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If using a banana, throughly mash it using a potato masher.
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Determine the amount of milk you are going to use (see notes below) and measure it using a measuring jug.
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Add milk and vanilla extract and/or banana (if using) to the mixture and thoroughly mix in using a whisk until a smooth batter is formed.
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Leave batter to thicken for five minutes.
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Heat a good quality, undamaged, non-stick pan on medium heat until hot. Do not use oil.
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Ladle in enough to create either a drop scone 8-10cm across, an American-Style pancake 15-16cm across or a large crepe, depending on the thickness of the batter you have chosen.
Recipe Notes
The amount of milk used in this recipe determines how thick the batter will be for creating your pancakes, which in turn determines the size and style of pancake you will get.
- 340 ml of milk will result in thick, fluffy drop scones
- 410 ml of milk will result in American-style pancakes
- 460 ml of milk will result in thin, European style crêpes.
I recommend using full-fat milk for this recipe as it uses no oil to cook the pancakes.