Butterless Pancakes

Here’s a simple recipe to make butterless pancakes, using oil as an alternative. If you’re a fan of Italian flavors, we could add a bit of ricotta to the batter to make the pancakes softer and give an Italian touch to the dish. But for the classic version, here are the ingredients and the method:

Ingredients

• 240 ml of milk (or plant-based drink for a dairy-free version)
• 1 tablespoon of vegetable oil (as an alternative to butter)
• 200 g of flour
• 2 tablespoons of sugar
• 1 large egg
• A pinch of salt
• 1 packet of baking powder
• 1 teaspoon of vanilla extract (optional)

Preparation

1. In a large bowl, beat the egg with the sugar until you have a smooth mixture.
2. Add the milk and vegetable oil to the mixture and mix well until completely blended.
3. In another bowl, combine the flour, salt, and baking powder. Mix these dry ingredients.
4. Combine the dry ingredients with the egg, milk, and oil mixture, stirring as little as possible to avoid making the pancakes too tough. If you have chosen to use vanilla extract, add it now.
5. Heat a non-stick pan over medium heat and, if you like, lightly grease with a touch of vegetable oil, or use cooking spray.
6. Pour a ladle of batter into the pan for each pancake. Cook until bubbles start to form on the surface, then flip the pancake and cook for about another minute on the other side until golden.
7. Serve hot with your preferred topping, such as honey, maple syrup, fresh fruit, or a dusting of powdered sugar.

Trivia

In Anglo-Saxon countries, pancakes are a staple of hearty breakfasts and come in many variations. They have also become popular in Italy, perhaps served with a touch of Nutella or jam for an international breakfast with an Italian heart.