Eggless pancakes

Continuing with the theme of breakfast set in the weekly photo challenge, I thought I’d follow up with a more filling meal. Today I got up and the request I got was for pancakes. I love making pancakes and as I was getting the ingredients, I realized that I had neither eggs or vegetable oil. At first, I was worried I would have to go to the store.

But all was not lost! I simply substituted melted butter and added a little bit of heavy cream. I was quite surprised that the pancakes turned out beautifully. They were fluffy and delicious.

The recipe I used was from the Better Homes Cookbook

Ingredients
– 1 all-purpose cup flour
– 1 tbsp. sugar
– 2 tsp. baking powder
– 1/4 tsp. salt
– 1 cup milk
– 2-3 tbsp. melted butter
~ 1 tbsp. heavy cream

In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the butter, milk, and heavy cream. Add mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Add more milk or flour depending on the consistency you prefer.

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).