Since I am done with the high school process, I have gotten some time to breathe and relax. As I woke up I was thinking what to make and I was recapping all the wonderful things I have made. Some of the many foods and deserts I made include cheesecake, cookies, brownies, and many more. Some have worked great on the first try, while others such as cheesecake took more than one tries. One of my favorite morning breakfasts are pancakes, and as some of my cousins know, I am not that good at making pancakes. Somehow later today I stumbled upon a pancake recipe and I modified it to make it eggless. In my opinion this is one of the best eggless pancakes I have had, and I hope it is not only me saying it. This is my favorite pancake recipe and I hope you guys try to make it.

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Wet Ingredients:

• 2 ½ cups buttermilk
• 8 tablespoons unsalted melted butter
• 4 tablespoons water
• 2 teaspoons vegetable or canola oil
• 4 teaspoons baking powder

Recipe:

1. In a large bowl, add the dry ingredients and whisk to combine.
2. In a medium bowl or liquid measuring cup, add the wet ingredients and whisk to combine.
3. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
4. Fold until just combined. Be sure not to overmix. Some lumps are okay.
5. Let the batter rest for 15-30 minutes at room temperature.
6. Add the butter to a nonstick pan and heat over medium-low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.
7. Cook until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
8. Serve with syrup and butter.

(Recipe makes 15 pancakes)