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Pancakes without eggs

Author
Cookinero 31 Oct 2022
21480
Pancakes without eggs

Pancakes without eggs… Sounds a little strange, but believe me, this may well be. Let's say more: pancakes according to this recipe are as ruddy, fluffy and tender as any others. And they are more plastic and do not tear when turned over to the other side or when shifting to a plate. Nice plus! To make pancakes without eggs especially tasty, choose fatty natural sour cream for the dough (at least 30%). If it is slightly sour, it does not matter: it will add additional pleasant shades to the taste of the dish.

How to cook Pancakes without eggs

Step 1

Pancakes without eggs

Make eggless pancake batter. Sift flour with starch and soda into a bowl, pour in 400 ml of warm drinking water and stir until smooth.

Step 2

Pancakes without eggs

Separately, mix sour cream with sugar, salt and vegetable oil until smooth.

Step 3

Pancakes without eggs

Add the sour cream mixture to the flour mixture and knead until completely smooth. Let the pancake batter rest for 20 minutes. Heat the pan well, grease with oil and bake small pancakes over medium heat. Before each next pancake, lightly coat the pan with oil. Put the finished pancakes in a bowl or pan under the lid. Serve hot.

Pancakes without eggs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute milk for water. Milk will add a richer flavor and slightly denser texture to the pancakes.
Plain yogurt or a vegan sour cream alternative can be used as a substitute for sour cream. The taste will be slightly different but still delicious.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
Yes, these pancakes freeze well. Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Reheat in a toaster, microwave, or skillet.
You can reheat frozen pancakes in a toaster, microwave, or skillet. For a toaster, toast until heated through. For a microwave, heat in 30-second intervals until warm. For a skillet, reheat over medium heat until warmed, flipping occasionally.
These pancakes are delicious with fresh fruit, syrup, whipped cream, chocolate chips, berry compote, or a dusting of powdered sugar.
To make these pancakes vegan, substitute the sour cream with a plant-based sour cream alternative.
If using self-rising flour, omit the starch and soda from the recipe. However, the texture might be slightly different.

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