Content

• Ingredients
• To step
• Part 1 of 2: Making the batter
• Tips
• Warnings
• Necessities

Fast, simple and it tastes great! These pancakes are made without milk or eggs, with only four basic ingredients, plus a little liquid to make the batter.

Ingredients

The quantities are for 10-12 pancakes (or three, if the quantities are used in brackets):

• Flour - 1 cup - (1/4 cup)
• Baking powder - 2 teaspoons - (1/2 teaspoon)
• Sugar - 2 tbsp - (1 tsp)
• Salt - 1/8 tsp - (pinch)
• Water (or one of the other options listed below). Note: the number of pancakes is determined by the desired thickness - see explanation in the text.

To step

Part 1 of 2: Making the batter

1. Stir the dry ingredients together. Put the dry ingredients in a mixing bowl and stir with a whisk.
2. Remove the pan from the stove. Serve the pancakes immediately. Add toppings such as whipped cream, berries, banana, maple syrup, etc.

Tips

• A large batch of the dry ingredients can be made in advance and stored in a closed container for later use. All these ingredients can be stored for a long time. Combined the same length.
• Taste your batter. Since the pancake will taste like the batter, wet your finger and dip it in the mix to taste. Adjust the amount of sugar and salt to taste (usually slightly sweet with a minimum or no salt at all).
• Add extra flavor. Do this while you taste the batter. The flavor should be fairly strong as it will diminish with the rise of the pancakes and the addition of toppings. Here are a few suggestions - cinnamon, nutmeg, vanilla, brown sugar, maple syrup, almond flavor, mashed bananas, strawberries, blueberries, or even Kool-Aid. only add what is needed). Be creative!
• Any added flavor that isn't sweet often needs sugar or corn syrup. Add a little at a time and taste it often until you get the flavor you were looking for (see warnings below).
• If you add Kool-Aid, first mix the powder thoroughly with the amount of sugar as indicated on the package. Then add this mixture a little at a time and taste the batter as you go along to arrive at a final recipe.
• Grind all ingredients, especially the salt and sugar when making a large batch to keep. Heavier ingredients, such as coarse salt and sugar, will sink to the bottom. To keep the batter consistent, use icing sugar and grind the salt into a powder. If you don't have a mortar and you want to make powdered salt, use a flat plate and the flat bottom of a glass or cup.
• If you want crispy waffles, add a tablespoon of vegetable oil per batch to the wet batter.

Warnings

• Adding too much sugar or corn syrup (as a flavoring agent) can cause the result to burn, so be careful and test a small amount first to determine the best amount for the final product.

Necessities

• Mixing bowl
• Whisk or fork
• Frying pan, saucepan, pancake pan, etc.
• Spatula
• Plates