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Eggless Pancakes

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“This recipe is modified from Perfect, Plate-Size Pancakes (Thanks so much to Anaisfern). I tried out some other recipes (sans eggs) and found this one to be the best. The original recipe calls for 2 cups milk and 1 egg. I took out the egg and substituted it with 2 tbsp more milk. If the batter is too thick, just add more water or milk. Give it a try!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the dry ingredients in a bowl.
  2. Mix the lemon juice into the milk. Let it sit for a few minutes to curdle.
  3. Stir in the liquid ingredients into the dry ingredients. Mix until the batter is smooth.
  4. Heat a lightly greased griddle.
  5. Pour about 1/4 cup batter onto the griddle.
  6. Cook until bubbles form on the surface. Flip pancakes over and cook until golden brown.

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