Published: January 27, 2013
Total Time: 15 minutes
Yield: 6 pancakes
There are tons of recipes on how to make egg-free pancakes that involve starting from scratch. As a mom that works outside the home, usually that is not a realistic option for me. So, I decided to try to make pancakes using a conventional mix that did not contain egg powder and not produced on equipment handling eggs or traces of egg possible warnings. If found that Betty Crocker's Bisquick met all the criteria. Here is the recipe that I used:
Ingredients:
1 cup Bisquick
3 rounded teaspoons of Energ-G Egg Replacer
3/4 cup of milk (plus a bit more to get the appropriate consistency)
Directions:
Place 1 cup of Bisquick in a medium sized bowl. In a mixing bowl add the 3 rounded teaspoons of egg replacer with 1/2 cup of milk and mix until the egg replacer is well integrated. Then dump the mixture into the bowl with the Bisquick and stir/beat until smooth, adding a bit more milk as desired to achieve the consistency desired. I prefer thinner pancakes so added more milk for a looser consistency. On medium-high heat, warm a non-stick pan. When warm add a bit of butter and pour the batter to achieve the size of pancake desired. Flip after 1 minute or so and brown as desired. Absolutely delicious without the feeling that "something" is missing. Yields about 6 pancakes.
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Total Time: 15 minutes
Yield: 6 pancakes
There are tons of recipes on how to make egg-free pancakes that involve starting from scratch. As a mom that works outside the home, usually that is not a realistic option for me. So, I decided to try to make pancakes using a conventional mix that did not contain egg powder and not produced on equipment handling eggs or traces of egg possible warnings. If found that Betty Crocker's Bisquick met all the criteria. Here is the recipe that I used:
Ingredients:
1 cup Bisquick
3 rounded teaspoons of Energ-G Egg Replacer
3/4 cup of milk (plus a bit more to get the appropriate consistency)
Directions:
Place 1 cup of Bisquick in a medium sized bowl. In a mixing bowl add the 3 rounded teaspoons of egg replacer with 1/2 cup of milk and mix until the egg replacer is well integrated. Then dump the mixture into the bowl with the Bisquick and stir/beat until smooth, adding a bit more milk as desired to achieve the consistency desired. I prefer thinner pancakes so added more milk for a looser consistency. On medium-high heat, warm a non-stick pan. When warm add a bit of butter and pour the batter to achieve the size of pancake desired. Flip after 1 minute or so and brown as desired. Absolutely delicious without the feeling that "something" is missing. Yields about 6 pancakes.
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| Bisquick Egg-Free Pancakes |
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| Betty Crocker's Bisquick |
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