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Taste and Create – Eggless Fluffy Buttermilk Pancakes

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This is my first month participating in Taste and Create, a community that encourages sharing, tasting and blogging. The idea behind Taste and Create is that you get paired with a blog each month, and you each choose a recipe, make it, taste it and share it. It’s that simple. And yes, adds to the list of my blogging prompts for the month:)

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I was paired with 3sidesofCrazy for the month of March. This is such a neat concept as I love browsing new food blogs. She has a lovely blog with some amazing recipes and so many that I was quite overwhelmed. The only thing was that many of the recipes were meat dishes so I had to restrict myself to the desserts and the breakfast dishes, not that it was a real issue, given the notorious sweet tooth I have:).

Her recipe for fluffy buttermilk pancakes was very tempting and very timely as Nikhil had been complaining that he hadn’t eaten a decent pancake since our move to Singapore:). I did modify the recipe a bit to add flax seeds instead of eggs and used a mixture of milk and vinegar as I was out of buttermilk. I also used 3/4 cup wholemeal flour and 3/4 cup all purpose instead of 1 1/2 cup all purpose that the original recipe required. The result – pancakes as fluffy as those with eggs and all purpose flour:).

Ingredients :

1 1/2 cups all-purpose flour (I used 3/4 cup wholemeal and 3/4 cup all purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, lightly beaten ( I used 1 tbsp flax seed meal whisked in 1/2 cup water till frothy)
1 1/2 cups buttermilk (1 1/4 cups milk plus 1 tbsp white vinegar)
2 tablespoons unsalted butter, melted

Method:

  • Sift together flour, baking powder, baking soda, salt, and sugar into a medium bowl.
  • Add flax seed mixture, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • Using a 1/2 cup measure, pour pancake batter about 2 inches away from each other on a heated griddle or fry pan.
  • When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
  • Cook until golden on bottom, about 1 minute.
  • Repeat with remaining batter, keeping finished pancakes warm.
  • Top with bananas, walnuts and pure maple syrup.

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