Egg-Free Pancakes | Measuring Cups

(Jeez, you turn around and two weeks have passed already.  Oops!)

I find it curious how 2/3-cup measuring cups exist.  Oh well, they’re perfect for this recipe.

By the way, maybe you’ve noticed recently that I like molasses.

These pancakes…do nothing to change that.  I’m happy right where I am.

The mini frying pan makes another appearance!

If you’re using a mold like I did, make sure you grease and heat it well, otherwise this happens.

I challenge you to take longer than five minutes to polish these off.

Serves however many people you need to eat 8 pancakes – shouldn’t be many

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup milk
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 tablespoon molasses

Sift flour, baking powder, cinnamon and salt into a medium mixing bowl.  Measure out milk in a big measuring cup (you’ll see why later) and add with oil and molasses to the bowl.  Mix well until fully combined, then transfer back to the big measuring cup and stir to use up the last of the milk.

Heat a greased skillet over a medium flame.  (If using a mold, grease it as well and let it heat up with the skillet.)  Pour the batter onto the skillet.  When bubbles form in the middle of the pancake’s surface, remove the mold (if applicable) and flip the pancake.  Cook for about 20 more seconds.  Repeat until all batter is used up, re-greasing the skillet every two pancakes or so.

Serve warm with maple syrup, butter, and/or other toppings.

P.S. – I just realized after writing this post that the measuring cups I use to measure flour (like the one in the first photo) and the ones I use to measure
liquids (like this one) are both called ‘measuring cups’, but I’ve always compartmentalized them separately in my head.  Hrmmm.

P.P.S. – I thought this was cool, so:

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Filed under Breakfast, Pancakes, Recipes

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