My eldest daughter loves pancakes, the fluffy American style ones in particular and will eat them hot for breakfast or cold straight out of the fridge any time of day! (She loves them with “sywup” 😍)

On her birthday I made a regular batch and a second batch which I substituted egg replacer for eggs and honestly, they were gross! A good splash of milk to the mixture made them palatable but the yield was still significantly less than the regular ones as they were so stodgy.

So I decided to create a recipe specifically for egg replacer, after some (extensive) experimenting, here it is!

225g plain flour

3 tsp baking powder

2 tsp egg replacer powder

Pinch salt

1 tsp syrup

35g flavourless oil (like sunflower)

3 tbsp water

300 ml milk

And the magic ingredient:

Half a very soft mashed pear (no skin or core)

Method:

Add the milk, oil and water to a jug.

Whisk together all the remaining ingredients in a large bowl.

Slowly pour in the wet ingredients whisking as you go, don’t worry if it starts off lumpy.

Pour into circles in a frying pan over medium heat, flipping when the bubbles on top start to burst and leave holes.

They might seem stodgy right out of the pan but will be fluffy by the time you get them to the table.

Tip- they will brown quickly so watch them carefully and adjust heat accordingly.

Tip 2- if your pear is too hard, halve it and put in in a bowl with a splash of water in the microwave for 30 second bursts.