Pancake Recipe Without Eggs

A pancake recipe without eggs for soft, thin pancakes you can roll or fold. These English-style, crepe-like pancakes are made with simple ingredients and work with sweet or savoury fillings.

📝 Ingredients

• 160 grams self-raising flour
• 150 millilitre milk (or 150g if you prefer to weigh it)
• 150 millilitre water (or 150g if you prefer to weigh it)
• 2 tablespoons granulated sugar
• 2 tablespoons oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• a little neutral oil for the frying pan

👨‍🍳 Instructions

1. 1Add all the pancake ingredients to a large mixing bowl.
2. 2Beat with an electric hand mixer or a hand whisk until smooth, but don’t overmix. The batter should look like thick cream.
3. 3Let the batter rest for at least 30 minutes. This helps it become smoother and easier to cook.
4. 4Heat a non-stick frying pan over medium-high heat. Add a little oil, then use kitchen paper to wipe it across the surface. The pan should be lightly greased, not oily.Keep the oiled kitchen paper nearby so you can wipe the pan again between pancakes if needed.
5. 5Pour a ladleful of batter into the hot pan and quickly swirl it around to coat the base in a thin layer.
6. 6Cook for about 1½–2 minutes, until the surface looks dull rather than shiny and the edges start pulling away from the pan (this is important, otherwise it might tear).
7. 7Check the underside if needed. It should have a few light golden spots before you flip.
8. 8Flip carefully with a spatula and cook the second side for 30 seconds to 1 minute, until lightly golden.
9. 9Transfer to a plate and cover with foil or a clean kitchen towel while you cook the rest. Covering helps make them soft.