You’re missing just one ingredient, and an entire recipe is missing… Really? No, fortunately. In the kitchen, there is always a solution for cooking “without” something, no food being irreplaceable. And if the pastry requires a certain degree of precision, we can nevertheless afford a few modifications. Useful when we are missing an ingredient or are intolerant to it.
How to replace eggs in pancake batter?
To replace eggs in your recipes, several alternatives are possible. In a cake, for example, you can use yogurt, banana or fruit compote. For mousses, dessert creams and flans, we tend to use a gelling agent or silken tofu. The latter has the advantage of providing density to the devices, without changing the taste.
All of these solutions also work for pancake batter. Another possibility is to incorporate oilseed or seed purees, which in addition to giving creaminess to the dough, will provide additional flavor.
However, if your cupboards are really empty, the simplest thing is not to replace the eggs, but to use more flour in the dough to thicken it. If necessary, add a tbsp. of cornstarch to make the dough lighter.
You now have the secret to deliciously fluffy egg-free pancakes.
The recipe for egg-free pancakes
Preparation: 5 mins
Cooking: 20 mins
For 10 pancakes
- 250 g flour or 240 g flour + 10 g cornstarch
- 50 cl of milk or 25 cl of milk + 25 cl of water or beer
- 2 tbsp. tablespoon of neutral oil or 35 g of melted butter
- 20 g sugar (optional)
Place the flour in a salad bowl.
Gradually pour in the milk while whisking.
If lumps form, pour the mixture into a blender to make up the pancake batter.
Finally add the oil, then the sugar if necessary.
All you have to do is let the dough rest for 30 minutes before cooking the pancakes one by one in a hot buttered pan.
Do you have other intolerances or ingredients missing from the cupboard? No problem, it is entirely possible to prepare gluten-free or lactose-free pancake batter.
Good tasting !
