Having a child that is allergic to egg can be challenging as it’s a common ingredient in many recipes. But often it’s not really necessary.
Egg-free pancakes are a common breakfast in our house – made by my super excellent husband.
While the recipe is now usually prepared from memory and intuition, what follows is approximately how we do it.
- 1 1/2 C Self-raising Flour
- 3 Tbs Sugar
- 1/2 C Milk
- 1 C Water
- 2 Tbs Melted Butter
Add milk, water and melted butter and mix.
This will make a thick batter – add extra water to achieve a consistency you’re happy with.
Optionally add chocolate chips, blueberries or any other pancake additions you like. This will make 12 small or 6 large pancakes.