eggless pancakes

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Pancake Day – Wartime eggless pancakes

1940segglesspancakestext

I’m re-blogging this wartime recipe for eggless pancakes with it being Pancake Day tomorrow! If you like your pancakes big and fluffy this recipe isn’t for you but they do make quite tasty thinner pancakes and I guess with only 1 shell egg a week in your ration allowance, pancakes sometimes had to go without the egg…

I shan’t be cooking pancakes tomorrow as we have vinegar cake, Anzac biscuits and carrot cookies to eat up BUT I will enjoy having pancakes Wednesday night..

Eggless Pancakes

  • 4 tablespoons of flour (UK)- 5 tbls (US) – 60 ml (Europe)
  • pinch of sugar and salt
  • milk and water to bind (vegans use non dairy milk)
  • lard or dripping to fry (vegans use a vegetable shortening – palm oil friendly)

Method

  1. Mix the flour with the salt and sugar and add the water/milk to make a nice thick batter
  2. Heat the lard/dripping until smoking hot in the pan then lower the heat a little
  3. Pour in 1/4 of the mixture to make a medium sized pancake
  4. Cook until browned and then turn over and repeat
  5. Eat with jam, golden syrup or lemon juice (if being authentic)

Makes 4 pancakes

 

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Eggless Pancakes

Being vegan and immersing myself in the 1940s Experiment (to live on wartime rations for 1 year, recreate 100 authentic recipes and lose 100 lbs) is not without it’s challenges. Tonight I will recreate a 1940s recipe with meat in for my youngest daughter (Em) but I won’t be able to taste it… instead I will smell it and closely observe my youngest Hobbits face as she takes the first mouthful. Hopefully there will be no wrinkled up noses or horrified expressions..

But the real challenge is finding or adapting recipes from the 1940s to suit my new vegan lifestyle. Luckily many of the authentic recipes I am finding were eggless or meatless..

For lunch today I made 4 very tasty eggless pancakes and both Em and I gobbled them down. I totally recommend you try these!

Eggless Pancakes

  • 4 tablespoons of flour (UK)- 5 tbls (US) – 60 ml (Europe)
  • pinch of sugar and salt
  • milk and water to bind (vegans use almond milk)
  • lard or dripping to fry (vegans use Earth Balance shortening)

Method

  1. Mix the flour with the salt and sugar and add the water/milk to make a nice thick batter
  2. Heat the lard/dripping until smoking hot in the pan then lower the heat a little
  3. Pour in 1/4 of the mixture to make a medium sized pancake
  4. Cook until browned and then turn over and repeat
  5. Eat with jam, golden syrup or lemon juice (if being authentic)

Makes 4 pancakes

 

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