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Margarine is a cheap substitute for butter, so yes it works on pancakes too, without affecting the overall taste, although butter gives better and richer results, margarine gives the distinct slightly crisped edges that add to the texture contrast! You would want to make these margarine pancakes if you are out of butter or if you don’t tolerate dairy

Also, while butter is considered generally superior, in some use cases, margarine shines over butter; especially in cookies and eclairs.

These margarine pancakes are different from butter ones as they result out crisper and more clean tasting compared to if you used butter.

Ingredients

• 1 Tsp Margarine
• 1/2 Tsp Baking Soda (Bicarbonate)
• 1/2 Tsp Baking Powder
• 1 Tsp Sugar
• 1/4 Tsp Salt
• 1 Egg
• 1 Cup Milk
• Splash, Vanilla Essence
• 1 Cup All Purpose Flour
• Maple Syrup/ Honey for drizzle (OPTIONAL)

When it comes to margarine, the plain, non-flavored one is the way to go—it’s neutral, which makes it perfect for baking. If you can, grab the commercial baking margarine; it’s just better than the regular stuff.

As for baking powder and baking soda, you could stick with one, but it’s usually smarter to split and use both. That’s because sometimes you need more lift than the acid in your recipe can provide.

And for the drizzle? Maple syrup or honey both work great on pancakes. Personally, I’m team honey, but really, you can’t go wrong with either—it’s all about what you like!

Procedure

First off, sift your flour if you can—it’s optional, but it helps get rid of lumps, making your batter smoother in the end.

Now, grab a bowl and combine your dry ingredients: sugar, baking powder, baking soda, and flour. Give it a good mix until everything’s evenly spread out.

In another bowl, mix the wet ingredients. Crack an egg into your milk, add a splash of vanilla essence, and stir until it all blends together. Your milk should turn into a creamy yellow color with a smooth consistency.

Next, pour all the wet ingredients into the dry ones at once. Mix it up until you have a smooth, consistent batter. If you have a hand mixer, go ahead and use it to make things easier, but if not, a fork works just fine too—it’ll get the job done!

You’ll know your batter is ready when you see those lovely air bubbles, there’s no flour left, and it’s all smooth and consistent. Just be careful not to overmix—the less you mix, the fluffier it’ll turn out.

Overmixing works the gluten too much, which is the same problem with dough. Since the baking soda is responsible for creating those bubbles, overmixing will get rid of them, and that’s how you lose the fluffiness.

Melt your margarine gently—make sure it doesn’t burn. Just swirl it around in a warm pan, then pour it into your batter.

Mix it in until there are no more yellow streaks, and everything looks smooth and creamy. Let the batter rest for about 10 minutes before you start cooking.

You’re aiming for a pancake batter that’s not too thick, not too runny—just right in the middle. Mix everything up, then heat your pan until it’s nice and warm. Once it’s almost smoking, add a layer of oil and swirl it around to coat the surface.

If you’re using a steel pan like I am, make sure to season it first so the pancakes don’t stick. To season, just add about 2 tablespoons of oil, heat until it starts smoking, then drain the oil and wipe the pan with a paper towel.

Put it back on the heat, and now you’re ready to pour in your batter as shown. This way, your pancakes will cook perfectly without sticking.

Cook the pancake until you see air bubbles forming on the top, and the batter on the upper side looks dry and no longer runny. That’s your cue to flip it over.

Add a little more oil and continue cooking on medium heat until the top starts to rise—this is a sign that the bottom is fully cooked.

Also Read

Scallion/Green (Spring) Onion Omelet Recipe

Crispiest Seasoned Air Fryer French Fries

Air Fryer Chicken Teriyaki Thighs on Legs

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