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.
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!
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.
its impossible because the flour keeps it together and making it fluffy dont just add baking powder YOU HAVE TO HAVE FLOUR !
You cant!!
self raising flour or baking powder, salt i think
Butter is the fat in the recipe. Fat is typically there for taste. You can substitute pretty much any fat, and I've seen old cooks use bacon grease. Baking soda is a fast leavening agent. So is baking powder (essentially the same thing just activated differently) and so are egg whites. I've seen numerous recipes that do not call for soda or powder and use egg whites or meringue.In short, yes, you can make pancakes without butter or baking soda.
yes you can but the coat around the hot dog will not be as this thick as it is with baking powder or baking soda
you cant because of its job to help make the pancakes fluffy.
You cannot use baking powder as a substitute for baking soda
No, baking powder is what makes cakes rise.
"Pimienta Pancakes" by O. Henry is a humorous short story about a father's attempts to make breakfast for his daughter after his wife leaves. Despite his lack of cooking skills, he manages to make pancakes with a unique twist by adding both baking powder and baking soda. The story showcases the father's love for his daughter and the importance of making an effort, even if it doesn't always turn out perfectly.
If your talking about food i would use flour to make things thicker not baking powder and definitely not baking soda...you use that to make CRACK...
You probably mean baking powder.
Self raising flour has the salt and baking powder included. Plain flour does not.Self rising flour is a combination of flour, baking powder, and a little salt. It's not just flour.
CCan I use baking powder in banana bread
to make pancakes fluffy you should add 1 cup of flour. :]