With pancake day on the horizon and many of us getting our flip on, what happens on pancake day if you’re not a flipper? Misshapen, folded, scrunched up half-cooked pancakes, more mixture in the food bin than you have left to cook with, and a grumpy household with no pancakes to eat.
So, for those of you that aren’t a flipper, don’t fret as AO.com has put together an easy alternative. Why not cook your pancakes in the oven with no flipping included. Just follow the simple steps in our video.
Here's what you'll need...
- 360ml semi-skimmed milk at room temperature
- 3 small eggs
- 1 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract (optional)
- 3 tbsp caster sugar
- 120g plain flour
- 1/2 tsp salt
- 2-3 tbsp Clarified butter or vegetable oil to grease the frying pan
With vegan, gluten-free and dairy-free diets more commonplace, we’ve also got tips on easy and simple alternatives to create the same delicious pancakes with no extra fuss.
For those that can’t include gluten in their diet, for pancakes (UK crepe style) it is the flour that needs to be changed. Opt for rice, almond, buckwheat (don’t be fooled by the name, it’s in-fact gluten-free), or oat flour. Many supermarkets now stock free-from flour and other alternatives.
If you’re opting for fluffy American style pancakes, the flour will need to be swapped for gluten-free versions. Baking powder is also added to get the fluffiness. Although many brands use potato or corn starch – double check this on your baking powder as some brands still use wheat starch.
For UK crepe style pancakes, it is only the milk that needs replacing. Fortunately, you can replace this with any dairy-free substitute your taste buds desire! Almond, cashew, oat, coconut, soya – the choice is yours.
In American pancakes, these include milk and butter. Milk can be swapped out with any desired replacement. However, for butter, this can be substituted with vegetable oils, e.g. olive spread or coconut oil. Alternatively, there are many dairy-free butters available.
In vegan pancakes, milk and butter need to be replaced with substitutes. This can be done using dairy-free solutions. However, eggs are traditionally included in the mix too. Alternatives to eggs can be; ground flaxseed (1tbsp ground flax + 3tbsp of water = 1 egg equivalent). Ripe bananas are an easy alternative too, with half a mashed banana equalling one egg. Applesauce is also a popular substitute with a quarter of unsweetened applesauce offering the same consistency of one egg.
Happy flipping (or cooking)!