Fluffy Eggless Pancakes

Fluffy Eggless Pancakes

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
vanilla extract

Directions:
1.
Mix the dry ingredients.
2.
Triple sift the mixture to add air to the whole wheat flour.
3.
Add the milk, water, oil and vanilla extract.
4.
Mix gently but thoroughly.
A few lumps are okay.
5.
Let stand for five minutes.
This allows the baking powder to react with the milk, creating more air in the batter.
6.
Heat a frying pan or griddle on medium-high heat.
The pan is ready to use when water dropped on the pan rolls and skittles.
For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
7.
Reduce the heat to medium.
8.
Spoon 1/4 cup batter per pancake onto the pan.
9.
Turn the pancake when bubbles form and begin to pop (about two to three minutes).
10.
Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).