Follow the directions exactly. And watch the show if you can find it (Season 1, I think).
It's a more complicated recipe than most "instant" pancakes, but it works real well IF you follow his recipe EXACTLY.
Posts: 1711 | Registered: Jun 2004
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posted
I'm not sure that Alton Brown recipe met the primary requirement.
I'd guess your best bet is a regular pancake recipe using a designed egg replacement. Example from a site I know nothing about (not recommending it, not recommending against it).
Posts: 4287 | Registered: Mar 2005
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I think the 'why' matters, is the problem cholesterol, is it that you are a vegetarian, are you allergic to eggs, is it that you don't use enough eggs in your everyday life to justify buying a half-dozen (that's my problem)?
I know that doesn't answer your basic question, but is the goal to answer the question or to solve the problem? To solve the problem, we have to know 'why' the problem exists.
posted
Just remember 1's and 3's. One cup of flour; Three tsp baking powder. One tbs sugar (or three,depending on sweet tooth.) Some salt, your call, I use about "that much" on my palm. \ wisk or sift: Then add 1 cup milk; 1 tsp good vanilla (or 3tsp cheap vanilla) and three tbs oil. I add an egg or two because I like them. But, it works fine without. I add a big handfull of frozen blueberrys when I have them. But they are also optional.
Posts: 1167 | Registered: Oct 2005
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quote:Originally posted by BlueWizard: OK, why without 'Eggs"?
I think the 'why' matters, is the problem cholesterol, is it that you are a vegetarian, are you allergic to eggs, is it that you don't use enough eggs in your everyday life to justify buying a half-dozen (that's my problem)?
I know that doesn't answer your basic question, but is the goal to answer the question or to solve the problem? To solve the problem, we have to know 'why' the problem exists.
Steve/bluewizard
I just didn't have any eggs, and he store is pretty far away Posts: 1574 | Registered: May 2008
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posted
When I don't have eggs, I usually use applesauce as a binding agent, a quarter cup per egg. Of course, that would require you having applesauce on hand, which I'm going to assume isn't all too likely. :] The consistency is usually a bit off, though. So maybe not for pancakes..
Posts: 1215 | Registered: Apr 2005
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posted
I don't see how applesauce would bind anything. I'm not trying to deny that it does - I've seen the suggestion before - but I can't understand it.
posted
Yeah, applesauce is high in pectin. But, it also has a very high water content and that changes the chemistry of the whole recipe. You have to be careful using it. It keeps cakes and muffins a lot moister, but I wouldn't suggest using it in cookies or things that don't have a form to help them keep their shape- they'll just spread out and make a mess.
Posts: 1215 | Registered: Apr 2005
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posted
Yeah, I wouldn't sub it for eggs in pancakes. I'd use a purposefully eggless pancake recipe.
(In the future, though, if you have trouble keeping eggs on hand, I'd buy some dehydrated so you can sub in a pinch. They're not great for eating scrambled, but for baking they're awesome.
Or just buy instant pancake mix.)
Posts: 21182 | Registered: Sep 2004
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