Hey Hungry Friends, this is Emmy! You've probably seen my name mentioned here more than once, so I guess it's about time you heard from the other half of the Hungry Girls.
I had an unexpected surprise waiting for me when I woke up this past Friday morning. You see, Kim and I don't actually get to see as much of each other as we like. A lot of the time she's going to bed as I'm heading off to work or vice versa. The up side of this is that I get to wake up most mornings to my fiancee's voice rather than an alarm clock.
So imagine my surprise when I woke up to the smell of pancakes in addition to the usual morning coffee. On a whim Kim had decided to take the new frying pan for a whirl and cook pancakes. The only obstacle? We had no eggs in the house, and no syrup. Thus, eggless pancakes in a pastery glaze became the breakfast entree.
Fluffy Eggless Pancakes
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter
Then mix and griddle. For more detailed mixing instructions, feel free to follow the link to the original. This recipe makes about 8-10 pancakes.
On-the-Spot Pancake Glaze
2 tablespoons unsalted butter, melted
1 tablespoon honey
1/5-1/4 cup brown sugar
Melt butter in microwave, then combine with honey and brown sugar. When Kim made it she used three tablespoons of butter, but in hindsight we both agree it would be better with only two.
I'd never have guessed the pancakes were eggless if she hadn't told me, and they made a delightful change from my usual boxed cereal. So imagine my further surprise when Sadurday dawned and I woke--again!--to the smell of fresh pancakes. It turns out Kim wanted to compare the eggless recipe to a more traditional recipe (with real maple syrup) and see how they stacked up. (See what I did there? I made a food pun. Don't worry, it won't become a habit.)
Buttermilk Pancakes
(From "The Vermont Beekeeper's Cookbook")
1 egg
1 cup buttermilk (we used 2%)
2 tablespoons cooking oil
3/4 cup flour
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon baking soda
Optional: 1/4 cup chopped pecans
Beat egg slightly.
Add rest of ingredients.
Beat only until just blended, leaving batter a bit lumpy.
Cook as you would normally fix waffles or pancakes.
Yield: Twelve 3-inch pancakes or three waffles. (But seriously, who settles for three-inch pancakes? Go big or go home. Kim measured each out with a 1/4 cup measure an we wound up with a batch of eight.)
Comparing the two, the eggless definitely tasted different due to the cinnamon. They were also a good deal more sweet from the addition of sugar. Nonetheless, both were a little on the bland side, and Kim says she was a little surprised neither recipe called for any salt. The eggless pancakes also cooked up taller and lumpier than the buttermilk, and the batter was much thicker. However, something about the way the eggless batter set up caused it to cook to a deeper brown on the sides and around the edges.
In regards to the syrup vs. glaze, I personally prefer real maple syrup, but the glaze does well in a pinch and I highly recommend it if you ever find yourself in need of something sweet to go on pancakes or waffles.
All in all, two eggcellent recipes (sorry, I couldn't resist another pun. I'll stop now.), whether you're aiming to surprise that special someone or just want something sweet in the morning. The only thing that would have made those pancakes better?
Bacon.
I had an unexpected surprise waiting for me when I woke up this past Friday morning. You see, Kim and I don't actually get to see as much of each other as we like. A lot of the time she's going to bed as I'm heading off to work or vice versa. The up side of this is that I get to wake up most mornings to my fiancee's voice rather than an alarm clock.
So imagine my surprise when I woke up to the smell of pancakes in addition to the usual morning coffee. On a whim Kim had decided to take the new frying pan for a whirl and cook pancakes. The only obstacle? We had no eggs in the house, and no syrup. Thus, eggless pancakes in a pastery glaze became the breakfast entree.
Fluffy Eggless Pancakes
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter
Then mix and griddle. For more detailed mixing instructions, feel free to follow the link to the original. This recipe makes about 8-10 pancakes.
On-the-Spot Pancake Glaze
2 tablespoons unsalted butter, melted
1 tablespoon honey
1/5-1/4 cup brown sugar
Melt butter in microwave, then combine with honey and brown sugar. When Kim made it she used three tablespoons of butter, but in hindsight we both agree it would be better with only two.
I'd never have guessed the pancakes were eggless if she hadn't told me, and they made a delightful change from my usual boxed cereal. So imagine my further surprise when Sadurday dawned and I woke--again!--to the smell of fresh pancakes. It turns out Kim wanted to compare the eggless recipe to a more traditional recipe (with real maple syrup) and see how they stacked up. (See what I did there? I made a food pun. Don't worry, it won't become a habit.)
Buttermilk Pancakes
(From "The Vermont Beekeeper's Cookbook")
1 egg
1 cup buttermilk (we used 2%)
2 tablespoons cooking oil
3/4 cup flour
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon baking soda
Optional: 1/4 cup chopped pecans
Beat egg slightly.
Add rest of ingredients.
Beat only until just blended, leaving batter a bit lumpy.
Cook as you would normally fix waffles or pancakes.
Yield: Twelve 3-inch pancakes or three waffles. (But seriously, who settles for three-inch pancakes? Go big or go home. Kim measured each out with a 1/4 cup measure an we wound up with a batch of eight.)
Comparing the two, the eggless definitely tasted different due to the cinnamon. They were also a good deal more sweet from the addition of sugar. Nonetheless, both were a little on the bland side, and Kim says she was a little surprised neither recipe called for any salt. The eggless pancakes also cooked up taller and lumpier than the buttermilk, and the batter was much thicker. However, something about the way the eggless batter set up caused it to cook to a deeper brown on the sides and around the edges.
In regards to the syrup vs. glaze, I personally prefer real maple syrup, but the glaze does well in a pinch and I highly recommend it if you ever find yourself in need of something sweet to go on pancakes or waffles.
All in all, two eggcellent recipes (sorry, I couldn't resist another pun. I'll stop now.), whether you're aiming to surprise that special someone or just want something sweet in the morning. The only thing that would have made those pancakes better?
Bacon.
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