eggless pancakes for 1

Sometimes I feel like pancakes but nobody else does. Or I wake up at ten on the first day of the holidays and there’s nobody else about. And you can’t really half a normal pancake recipe without being left with half an egg, which is a bit of an issue. You can tell these are different from normal pancakes, but they’re still tasty. Also a great alternative if you have an egg allergy, naturally. You can double or triple or quadruple quantities if you like, but then you really might as well make eggier pancakes.

2013-12-07 10.42.54

1/2 cup self raising flour
(optional: 1/2 tsp cinnamon)
pinch salt
1 tsp sugar
1/2 cup buttermilk (put half a tsp of lemon juice at the bottom of the cup, fill up to half a cup with milk, stir then leave for a few minutes)
1/2 tbsp oil
1 tbsp butter

  1. Mix the dry ingredients
  2. Gently whisk in the milk and oil, just until incorporated
  3. Leave aside for 5 minutes
  4. Start heating a pan and melt the butter. Pour the butter into the other ingredients and gently mix again.
  5. Then pour ladlefuls of the batter into the pan.
  6. Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.

Serve with tasty things like golden syrup and whipped cream.

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