EGGLESS PANCAKES
No eggs? No problem! You can still get the moisture and structure eggs provide pancakes by using buttermilk. The acid in the buttermilk keeps the pancakes tender and helps maintain a fluffy texture. A bit of extra butter in the batter also helps to keep the pancakes moist. They're all the better with a smear of butter and drizzle of maple syrup.
Provided by Food Network Kitchen
Time 20m
Yield 6 to 8 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.
GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE
You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.
Provided by Tina Demasi-Lemons
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the dry ingredients together.
- Combine all the wet ingredients together in another bowl.
- Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
- Pour batter into a greased 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 39.3 g, Fat 8.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 195.6 mg, Sugar 22.4 g
DELICIOUS DEEP-FRYING BATTER
This batter recipe came originally on the instructions for a Fry Daddy. It can be made out of your pantry, no egg or milk. Cheap, too. It is also crisp and delicious.
Provided by Chef jshaffer
Categories Low Cholesterol
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix thoroughly. I usually put it all in a jar and shake it.
- Use to dip chicken nuggets, fish, or any vegetable you want to deep fry. Remember to blot water or other liquid off the food before you batter it.
Nutrition Facts : Calories 76.5, Fat 0.2, Sodium 449.3, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
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