eggless pancakes

EGGLESS PANCAKES

o 1 CupAll Purpose Flour o 1 TeaspoonSugar o 1/4 TeaspoonGround Cinnamon o 2 TeaspoonsBaking Powder o 1 CupMilk (I Used 2%) o 1 TablespoonVegetable Oil o 1 TablespoonWater o 1 TeaspoonVanilla Extract o 2 TablespoonsButter
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
7. Carefully flip the pancake and cook until its golden brown.
1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4. i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this helps i hope this