How To Make Eggless Pancakes - Raks Kitchen

Two weeks back I happened to taste Hot cakes from Mc Donald's. It was the first time I ever tasted a pancake. I had a doubt if it had egg in it, since Aj didn't eat, I had to eat some. So some how had two out of three. Though I didn't love it, I liked the soft, spongy and fluffy texture of it. But after few days, I got craving to have pancakes and searched for eggless pancakes recipe. And found one here.

Simple and easy enough recipe to try, with simple ingredients available. So here is the recipe for you all. This is mainly kid’s favourite. Do try for your kids when they come back hungry from school, they will enjoy for sure! And if you are just like me, ever never tasted a pancake before, this is just our maida dosa, but with some differences in taste and texture, do not hesitate to try!

This recipe works well with wheat flour as well… My mom and MIL makes it both with maida and wheat flour and it tastes great. And we always make pancakes without egg. Turns out very good and soft. 1. Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes. 2. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes.

Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. 3. 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.

Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking. If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture. If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour.

That’s why I have heated the pan and switched off for a while to bring the temperature medium. If the pan is too hot, the pancakes will have edges like flower. So make sure to keep the heat medium. Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size. You can use whole wheat flour as well, but experiment with the milk volume as it may take more. You can add cinnamon or vanilla essence to make it more flavorful. You can make this same with non diary milk and make it VEGAN.

Of course, most of you know that you'll need an ice cream freezer, ice and rock salt to create this delicacy. The recipe below can be changed simply by adding what you like to add as far as fruits and such after it is cooked. You will find this recipe very similar to the chocolate pie recipe because it, too, is a cooked custard.

Separate eggs and set whites aside. In medium saucepan, slightly beay egg yolks. Add remaining ingredients except milk and egg whites and stir well.. At this point, if you want chocolate ice cream, add 1/4 cup Hershey's powdered baking chocolate. Then add milk to this mix. Cook over medium heat, stirring constantly until slightly thick.

It shouldn't be thick enough to hold a form but should be almost as thick as pudding before chilling. Put about 2 cups milk in the ice cream container and add custard mixture. Stir well and add enough milk to fill the container about 3/4 full. Stir well. Add paddle and lid and set inside ice cream freezer.

Add ice and rock salt (about 1/2 way up then add another row of ice and rock salt. Make sure as it freezes that you keep the water drained, fresh ice and lots of salt all the way to the top handle. Once it freezes, you're in for a frozen treat! You can add fruit to the vanilla custard after cooking by just dicing the kind of fruit you prefer into small pieces and adding it into the ice cream mix once you get it in the freezer.

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