Learn the science behind:
Pancakes are one of my favorite breakfast foods to make in the weekend if I don’t feel like my regular yoghurt or bread for breakfast. They’re easy to make and jummy to eat. By now I’ve got quite a god basic recipe so I keep on trying new things to see where I can improve or tweaks things a litte. Just the other day I was trying a eggless pancake version, using almond flour for that extra hint of flavour. It turned out great!
Just about all pancakes I tend to make contain eggs. I’ve always thought those are necessary to keep the pancake together and make them flexible. So when trying an eggless pancake recipe, simply because I didn’t have any eggs, I was curious to see how that would work out.
And it worked out surprisingly well, so much that I decided to share the recipe and discuss these pancakes in a little more detail.
Let’s not make the analysis of this pancake a long story, I’ll keep it simple and short, but they’ll be just the kind of tips you need for making delicious pancakes! Also, there are lots and lots of opportunities to simplify this pancake if you happen to not have all ingredients, so continue reading.
- Eggless pancakes? Yes, it’s no problem to make eggless pancakes. I should have thought of this before, but just about any flat bread you eat doesn’t contain eggs either and still stays together. Leaving out eggs will decrease the fat content, making them less rich in flavour. Also, making very fluffy pancakes will be harder since eggs are great at stabilizing such a foam. But, it works well.
- Almond flour, really? I have a theory on why I used almond flour (besides the fact it was standing in my cupboard after having made almond paste, more on that in a later post). However, I reasoned that nuts, thus almonds, contain quite some fat and have a nice flavour. So, I reasoned that by leaving out the eggs, it would help to enrich the pancakes. So I did and it worked, so I’ve kept it in, although I ight want to try without one day as well.
- Simplification no.2 Did you see I used both baking powder and baking soda? And I used both milk and buttermilk. It’s no problem to substitute the buttermilk for milk, but, be sure to substitute the baking soda for approx. 2x the amount in baking powder. Why? Read my post of leavening agents and muffins.
- Three flour types This recipe use buckwheat, regular and whole wheat flour. If you don’t have all three, here’s how you could simplify:
- Regular flour only: just use 200g of regular flour, if you want the exact same consistency, reduce the milk content slighty by 10-20g.
- Whole wheat flour only: also possible, the pancakes will become more dense, be sure to add a little more water, I would say at least 20g
- Buckwheat flour only: I’m sure it’s possible, however, I wouldn’t advise, buckwheat has quite a strong flavour and personally I don’t like to have too much of it in my pancake. But if you’re a buckwheat fan, go ahead, I think milk amounts won’t need to change much.
- No buckwheat in your cupboard?: No problem, just substitute for one of the other flours. Buckwheat does have a strong flavour, so the pancakes might be a little more bland.
This isn’t the first time I’ve written about pancakes. Didn’t learn enough yet when it comes to pancakes? Be sure to read some of my previous posts!
- The difference between Dutch & American pancakes. A recipe for Dutch pancakes with some science.
- French pancakes – crepes
- The difference between home made and store bought pancakes: Dutch & American.