CHINESE PANCAKES - NO EGG OR MILK
Make and share this Chinese Pancakes - No Egg or Milk recipe from Food.com.
Provided by Luschka
Categories Asian
Time 35m
Yield 12 pancakes
Number Of Ingredients 4
Steps:
- Sift the flour and salt into a mixing bowl, add the water and mix until they form a dough.
- Knead lightly on a floured surface and divide into 12 equal pieces.
- Roll out into circles the size of tea plates.
- Lightly brush the surface of 6 circles with the oil on one side.
- Cover each one carefully with another circle and roll out gently.
- Fry the pancakes in a dry frying -pan or griddle over a medium heat for 3 -4 minutes, turning once, until firm but not too brown.
- Cool for a few minutes then peel the pancakes apart.
- They can be made in advance and stored in an airtight container until needed.
Nutrition Facts : Calories 85.3, Fat 0.2, Sodium 13.6, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
MILK-FREE, EGG-FREE PANCAKES
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
Provided by Steph_40135
Categories Breakfast
Time 20m
Yield 6 pancakes
Number Of Ingredients 7
Steps:
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted.
- Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
- It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
- Cook pancakes until the tops are bubbly and the bottoms browned.
- Turn the pancakes over to cook other side (approximately four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.
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.
THE BEST EGGLESS BUTTERMILK PANCAKES
This recipe is a variation of Nimz's Buttermilk Pancakes Recipe (recipe #66241). My son has a severe egg allergy and I have been looking high and low for a pancake recipe. I learned that applesauce can be a substitute for eggs when egg only provides moisture to the recipe. 1/4 cup applesauce can take the place of one egg. So I decided to use a buttermilk pancake recipe to test this, since there are other ingredients to provided fluffiness (ie. buttermilk, baking soda, and baking powder) and it worked! My son has finally eaten a delicious pancake - one that does not taste like paste. Try and enjoy!
Provided by Robyns Kitchen
Categories Breakfast
Time 40m
Yield 10-12 pancakes, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
- Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
- Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
- Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
- Cook until the pancake is covered with tiny little bubbles (4-5 min), then flip. Cook the other side for another 3-4 minutes. (The key is to make sure the batter has cooked all the way through. You may have to adjust your heat so as to not have burnt on the outside, runny on the inside disasters.).
- Repeat with remaining batter.
EGGLESS PANCAKES
You won't be able to tell the difference with these light egg-free crepes, suitable for those with an egg intolerance
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 8 small pancakes
Number Of Ingredients 5
Steps:
- Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.
Nutrition Facts : Calories 91 calories, Fat 2.9 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 13.3 grams carbohydrates, Sugar 1.8 grams sugar, Fiber 0.7 grams fiber, Protein 2.7 grams protein, Sodium 0.1 milligram of sodium
EASY EGGLESS WHOLE WHEAT CINNAMON PANCAKES
This is a simple recipe for eggless pancakes that does not call for any egg substitute. Can also be vegan if you use a milk substitute.
Provided by Laundrycrisis
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 6
Steps:
- Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.
Nutrition Facts : Calories 178.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 6.4, Sodium 162.7, Carbohydrate 17.2, Fiber 2.6, Sugar 0.1, Protein 4.3
More about "chinese pancakes no egg or milk food"
NO MILK NO EGGS PANCAKES - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
4.7/5 (37)Total Time 20 minsCategory BreakfastCalories 260 per serving
- Pour in melted butter, water, vanilla and vegetable oil and mix with a spoon until mostly smooth.
- Heat a frying pan up over medium high heat, spraying it with nonstick spray. Add 1/3 cup batter to pan, for each pancake. Allow to cook for about 2-3 minutes, or until firm enough that you can easily flip them over. Lightly brown the other side. Once browned on both sides, remove from stove. Repeat this until all batter is gone. Batter should make 10-12 pancakes.
MY MOM'S FAMOUS FLUFFY EGGLESS PANCAKES - I'M …
From imhungryforthat.com
Reviews 12Category BreakfastCuisine PancakesTotal Time 20 mins
HOW TO MAKE EASY VEGAN PANCAKES WITHOUT EGGS AND …
From thekitchn.com
THE BEST FLUFFY PANCAKES WITHOUT MILK (MADE IN JUST …
From imhungryforthat.com
EGGLESS PANCAKES (THICK AND FLUFFY!) - THE BIG MAN'S WORLD
EGG-FREE PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE PANCAKES WITHOUT EGGS - ASIAN RECIPE
From asian-recipe.com
CHINESE PANCAKES NO EGG OR MILK FOOD - HOME AND RECIPE
From homeandrecipe.com
MINI THICK PAN PANCAKES (NO BAKING POWDER ... - SIMPLE CHINESE …
From simplechinesefood.com
CHINESE EGG PANCAKE - COOK CHINESE FOODS
From cookchinesefoods.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CHINESE PANCAKES - NO EGG OR MILK RECIPE - FOOD.COM
From pinterest.com
FOODCOMBO
FAVORITE PANCAKES (WITHOUT EGGS) - FOOD HERO
From foodhero.org
HOW TO MAKE PANCAKES WITHOUT EGGS, FLOUR OR MILK - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE PANCAKES WITHOUT EGGS OR MILK - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love