How can you make pancakes without baking soda or baking powder?

Answer 1

You can use mayonnaise to replace the eggs.

I prefer to use milled flax seed instead of eggs. The conversion on the box I use (Hodgson Mill) says one tablespoon of flax plus 3 tablespoons of water equals one egg. I usually mix the flax substitute first and let it sit for a few minutes to let the mixture congeal. The effect that it has in food is equivalent to what you would get had you just used egg whites. I made a batch of bisquick pancakes with the egg substitute last night and they came out nice, thick and fluffy. I use flax in baking all of the time and my friends never notice the difference. Sidenote: flax is also a great source of omega 3.

There's a rule in my kitchen: No eggs, no pancakes.

Answer 2

I am assuming you are out of baking powder?

If you have baking soda and cream of tarter, you can substitute that - 2 parts cream of tarter to 1 part baking soda. Use the resulting powder in the proportions the recipe calls for.

Alternatively, you can beat your egg whites in the recipe (I might add an additional egg white for extra leavening) and fold them into the yolk/milk/flour mixture.

Or you could just make crepes - omitting the baking powder and making a denser, flat pancake, a la Paris!

Answer 3

use a mixture of raising agent (or self-raising flour) and water or milk to create a similar rise to that found in American pancakes when using baking power.

Alternativly when making sour, or savoury pancakes, vinegar can be added to the mixture with self-raising flour as this will also allow it to rise and is often thought to be the best way of making savoury American pancakes.

Answer 4

its impossible because the flour keeps it together and making it fluffy dont just add baking powder YOU HAVE TO HAVE FLOUR !

Answer 5

With difficulty. One way is to fly to Belgium and order waffles. Another way is to read garbage on the internet and hope your brain is stupid enough to believe everything you read.

Answer 6

You cant!!