Major Learning Project: Pancakes

This week I decided to make Pancakes actually I did not try pancake because one of my friend told me that most of pancakes are with an egg  and making pancakes without eggs is something we would have never imagined possible. In fact, I believed that the egg is the secret to making pancakes that are incredibly fluffy and tasty. I was entirely mistaken because my colleague has an allergy to eggs and she suggested that we can easily make eggless pancakes then I decided to make an eggless pancake for this learning project.  I started following various Instagram channels and I also used Pinterest for getting recipes and information about pancakes.

Instagram channels that I used for making Pancakes

Istah@EgglessBaking

Millet pancakes

khushimittalfoodie

and the best youtube channel I found for Pancake recipes is

In order to make pancakes First, I gathered the necessary ingredients, including buttermilk, vegetable oil, all-purpose flour, sugar, baking powder, baking soda, and salt. For the perfect texture and flavor, each component is essential. I chose all-purpose flour because it offers structure and sugar gives it a hint of sweetness. In order to give the pancakes a boost and achieve the desired fluffiness, I also added baking powder and baking soda. Along with the buttermilk, I also added a small amount of salt to improve the flavor overall. The vanilla extract gives the food a lovely aroma, and the vegetable oil maintains moisture and smoothness.

I started by thoroughly combining the dry ingredients in a big bowl, which included flour, sugar, baking powder, baking soda, and salt. I added the buttermilk vegetable oil and vanilla extract to another bowl and whisked the ingredients until the mixture was smooth. After that, I carefully added the wet components to the bowl of dry ingredients and stirred them just long enough to incorporate them.

Then, I lightly oiled the surface of a non-stick skillet with vegetable oil and heated it over medium heat. I put the batter onto the skillet to create pancakes.  I continued to cook them until surface bubbles appeared, signaling that it was time to flip them. I flipped them over and cooked them a further until golden brown on both sides. As the pancakes cooked, I moved them to a serving plate and wrapped a kitchen towel around them to keep them warm. I discovered that this step was essential from the youtube channel in order to make sure that all of the pancakes kept moist and maintained their heat while I cooked the remaining batter.

There were a few obstacles I faced when I began to make eggless pancakes. Getting the correct level of fluffiness was one of the key challenges. Pancakes are well-known for being light and airy because of the eggs, and without them, it might be challenging to get the same effect. To ensure that the pancakes rose properly, I had to be cautious while using baking ingredients like baking soda or powder. Finding the perfect proportion of moisture to binding presented another difficulty for me. To bind the components together and give the batter moisture, eggs are essential. Without eggs, the pancakes could be more fragile and prone to breaking. To fix this, I experimented with substitute components such as mashed bananas, applesauce, or yogurt, which provided the required moisture and binding.