Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, you can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.
Yes, you can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.
Absolutely! Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.
Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.
Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
Instructions
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
- Carefully flip the pancake and cook until its golden brown.
My Notes
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Garem says
Hi Madhuram,
I really liked your recipe and would be trying today. Could you please confirm what you mean by 2% in the ingredients mentioned above -
" 1 Cup Milk ( 1 used 2% ) " ?
Thanks
Madhuram says
Hi Garem, it's the percentage of milk fat. Here we get it as 1%, 2%, 3.25%
Pooja says
I made these pancakes yesterday (on what conveniently turned out to be Pancake Day). It was the first time I have made pancakes and they were very simple to make (coming from a novice cook/baker!) and tasty to eat.
You described everything perfectly and things happened as you said they would (e.g. the pancakes bubbling to tell me when they needed to be flipped). Thank you for the step-by-step instructions, helpful video and conversion from cups to grams. The only variation I made was to melt the butter in the microwave instead (I wasn't sure if I needed to grease the pan?).
I have not eaten pancakes for a long time due to the lack of eggless versions so thank you. Now I can make them myself whenever I want!
This is the second recipe that I have tried from your site and once again, I would only recommend it.
Madhuram says
Thank you very much for the detailed feedback, Pooja. 😀
Juliet says
Made this but added date and walnuts and yet were amazing!!! Definitely will do more often, I loved them. Thank you so much! 🙂
Madhuram says
You're very welcome Juliet. 🙂
Don Hite says
Made them with almond milk and left out the butter (just used the 1 tbsp of veg oil). After mixed it was too watery, so I just added enough extra flour to reach a pancake batter texture. I also added a dash of salt. They turned out really well!
Joy says
These are AWESOME!!! I added more butter than necessary, and added coconut milk, frozen blueberries and hid my protein powder in there as well and everything worked so wonderfully. Glad to know I finally have an eggless pancake recipe!!! The batter is great for making either fluffy or thin pancakes. I experimented. Thank you for sharing!!! I wonder how well this will do in a waffle iron lol.
Madhuram says
That's great Joy. Nice variations! I'm guessing it should work fine as waffles too! All the best.
Faith says
I made these because my son is allergic to eggs. I find them really dense, and not very fluffy at all. I did double the recipe so maybe that's why it's different for me. Also the pancake didn't bubble when it was time to flip so I just flipped it when it looked cooked.
Madhuram says
Doubling the recipe should not be a problem as long as you are doubling all the ingredients. This is a no-fail recipe. I think that's evident from the reviews. I'm wondering if the baking powder you used is stale.
Samantha says
I really enjoyed these pancakes.
Madhuram says
Thanks Samantha.
Flash says
Wanted pancakes but had no eggs - this was the solution! If I hadn't made them myself I wouldn't have known they were eggless ☆
Madhuram says
Thanks for the feedback. 🙂
Michelle says
A great recipe! Easy, fast and yummy. Definitely a new go-to recipe from now on, even if I do have eggs on hand. I doubled the recipe and used a 1/3 measuring cup to spoon the batter, got about 15 pancakes. I also added the melted butter right away, rather than melting it on the griddle and pouring the leftovers into the batter. Turned out fantastic!
Madhuram says
Thanks a lot for the feedback Michelle. 🙂
Bharat Jadav says
Nice Pancakes! Added to my breakfast menu 🙂
Madhuram says
Thanks Bharat. 🙂
jen says
Wanted pancakes, realized I didn't have eggs, so found this recipe. This recipe was very good. The pancakes came out light and fluffy. I used buttermilk, increased sugar to a TBSP, and added a dash of salt. I'm thinking I don't need to use eggs anymore. I don't feel like I have rocks in my gut after eating these as traditional pancakes often do.
Nate says
Tried this recipe and followed the directions EXACTLY. It come out WONDERFUL!!! I topped with chocolate chips and whipped cream. Delicious! I'll definitely make these again! THANKS!
Madhuram says
Thanks for the feedback Nate. 🙂
Mita says
Hi. Can I use oil instead of butter. If so, how much oil? Thanks. Thus recipe looks really good.
Madhuram says
Yes you can. Equal amount.
Julio says
Thanks a lot!
Thats been amazing. I tryed with my kids. I add the nuts, and was a greatfull taste.
Sorry for my English, regards from Spain
Madhuram says
Thanks a bunch Julio. 🙂
Neil says
HI Madhuan, great recipe although please can you clarify how much flour and milk are needed in grams as I am very confused!
On the conversion website there are various references to the equivalents to 1 cup - all purpose flour is 110g and then under baking measurements it says 1 cup is 16 tablespoons or 8 ounces whereas later it says that 8 ounces is equal to 225 grams!
Would be great if you could specify the gram equivalent for this particular recipe?
Madhuram says
Hmm..sorry Neil, I'm not an expert when it comes to such conversions. Haven't tried it myself. 🙁
Viki says
Quick, easy, and delicious! No more Bisquick for me. I did add 1 Tablespoon ground Chia seeds and 1/4 teaspoon salt. Thanks.
Madhuram says
You're welcome Viki. 😀
Jackie says
I doubled the recipe. I think more flour is needed when you do this... I don't know why... I added about 3/4 cups more when I double the recipe for a total of 2 3/4vups of flour.
cindy says
I made them with my dairy probiotic and substituted with buckwheat flour and coconut oil. They were delicious!
Madhuram says
Wow! That's great to know.
Hanna Foeller says
Interesting. Is the cinnamon optional though? Don't have any.
Madhuram says
It is optional but I would suggest adding it.
Mindy says
So you add Vegetable oil and butter? I thought the butter was to grease the pan but it says to melt it & add to batter?
Madhuram says
Yes Mindy, add both. But I make these vegan these days and add totally 2 tablespoons of oil and still turns out great.
brinda says
Can I use wheat flour
Madhuram says
Yes it works fine. I do it all the time.
Mira Kawar says
This recipe is amazing, i used soy milk instead of the normal and oil instead of the butter.They turned out fluffy and amazing with maple syrup.
Thanks for sharing 🙂
Madhuram says
You're welcome Mira
Sinead Lawson says
Hi there, I was wondering whether in your recipes I could substitute the all purpose flour for gluten free flour mixes? I am trying to stay away from gluten and also have to avoid eggs for health reasons and so many of these recipes are for things I love to make so would be great to still make them. Thanks.
Madhuram says
Gluten-free and egg free baking is not that easy Sinead Lawson. It's a lot of trial and error only. You cannot simply substitute gluten free flour for the all-purpose flour or whole wheat flour in a recipe. You would need xanathan gum too, to give the rise.
Mini says
I am going to try this recipe but I was told to add flaxseed gel to make it fluffier by someone . Can you tell me how would that make a difference and yes my son loves cottage cheese. I have some pressed cottage cheese leftovers . Can you guide how can I add that in them.
Madhuram says
Yes you can add about 1/4 cup of cottage cheese and I'm sure it won't affect the texture that much.
Lynn says
I made these for the first time today after recently finding this website. My husband is allergic to eggs and I always used to mix up two separate batches of pancakes - one for him, and one for the rest of the family with eggs because I never really liked the eggless ones enough to make them for everyone. But these did come out really good after I had to make an adjustment. I don't see any other posts mentioning it being too wet. Did I do something wrong? The mix was so watery I couldn't use it! So I added more flour and a little more baking powder and it was fine.
Ed says
Easy to follow receipt, my son has egg, dairy allergies, so making these was a piece of cake. The only thing I didn't like to much was the 2 teaspoon of baking soda, for some reason it gives a funny taste to the pancakes. Overall its pretty good, will keep in hand when Bisquick is not around like today. My kids are what??? you are making pancakes from scratch!!!!! No way, guess what they ate them all.
Madhuram says
Thanks ED 🙂
Prachi says
Truly heavenly. These are the best pancakes we have had. Before this i had been using an eggless pancake mix which was never very satisfying but this recipe is the one to which i can come again and again. Thanks for sharing it here.
Madhuram says
You're welcome Prachi. 🙂
Eugenia says
I was watching Gilmore Girls and suddenly had this uncontrollable urge to eat some pancakes. I didn't have any eggs, so I wound up here. They were wonderful! Sooo fluffy and crispy and golden. I added some frozen blueberries and chopped toasted pecans and drizzled them with honey... Best pancakes I've ever had!
Madhuram says
Thank you so much Eugenia. Blueberries and toasted pecans sound like an amazing combo!
Rhonda says
I'll admit, I had my doubts - I didn't think this would work. We tried this recipe because we'd already started a pan of bacon and had our appetites set on pancakes when we realized we'd forgotten to pick up eggs. Not only was I wrong, I have to admit these are fluffier than many of the recipes we've tried that use eggs. In fact, I think this is probably now our go-to recipe for making up a stack of impressive pancakes when we have company over for breakfast! Thanks very much for sharing.
Madhuram says
Thank you very much for your lovely comment, Rhonda. You have made my day.
Lanka says
It was the best fluffy and crispy pancakes I've ever had. who needs eggs anyway. So simply and heavenly! Thank you to whoever came up with this recipe and thanks for posting in this site.
Madhuram says
Yes, these are the best pancakes. Thanks for trying it Lanka.
chiara says
Madhuramben!
I have to tell you that I have been making these pancakes for a few months. My egg and dairy allergic son has been loving them! I was preparing them initially with my homemade nut milk in place of the milk, but forgot to make the milk last night. So this morning when he asked for pancakes, I tried to make them with just water. Oh, my! You must try this. I think they are better with just water. They are twice as fluffy and moist! Awesome recipe that I will share on my website for sure!
Madhuram says
That's great to know Chiara. I'm definitely trying it the next time. 🙂
Anita says
As described they really are the best pancakes I have tasted! So fluffy and delicious flavour.
Just made a batch, easy follow recipe and the taste is perfect.
Thanks!
Madhuram says
Thank you very much Anita.
nikita says
Omg . Awesome pancakes
Madhuram says
Thanks Nikita.
Linda says
Thank you for this recipe. We got snowed in and I ran out of eggs. My hubby doesn't really like pancakes and prefers eggs for breakfast. Made these for him and guess what? He liked it!! Thanks again!
Madhuram says
You're welcome Linda.
Mandeep says
I made these today and it turned out really good. Added little more sugar to the batter and had it with strawberry syrup..YUMMMYY!!! Thanks for all your recipes..
Madhuram says
You're very welcome Mandeep.
Topper says
The pancakes are awesome. I have a 5 year old who has had an egg allergy since he was 2 and these are a lot better than the box pancakes. His egg allergy is now gone but we only eat these.
Madhuram says
Oh! thank you so much Topper.
Payal says
Hi,
I made these pancakes today for brunch n I have only one word for them. Outstanding!!! I did not expect them to be so fluffy n soft. I had to add an extra teaspoon of water as the batter was not exactly pouring consistency. My dd loved it...thanks.
Madhuram says
Thank you very much Payal.
jose says
A great recipe. made excellent flapjacks.
Madhuram says
Thanks Jose.
Zoella says
I tried to make these, but they didn't turn out very well. The batter was think and cement-like. The batter wouldn't pour smoothly onto the pan. When I tried adding more milk, it only got very thin and the pancakes wouldn't cook in the middle. Any idea why this might have happened? I'd love to give these another try-any tips for the future? Thanks!
Madhuram says
Hmm..I can't guess anything because so many of them have got it right and I make it almost every weekend. Did you use a whisk to mix the batter? That would help in avoiding lumps and getting an even consistency of the batter. Please check the measurements of the dry and wet ingredients once again. Maybe something went wrong there.
Alicia says
Wow! These were awesome!!! I substituted the milk with almond milk because that's all I had, and they were great! Thanks for this awesome recipe!
Madhuram says
You're welcome Alicia.
Ana Rodriguez says
Thank you so much for sharing this recipe!!!! My little girl (15 months old) is allergic to eggs and now we will be able to have pancakes as a family 🙂 They are delicious!!!
Madhuram says
You're very welcome Ana.
Katherine Ayers says
Just made these for my family and daughters sleepover friends. I used half organic all purpose and half organic whole wheat flour.... then added chocolate chips and macadamia nuts! I'm now the hero of the day! Thanks!
Madhuram says
That looks like a heavenly combination. Thanks for the idea Katherine.
Tabitha says
I have had a severe egg allergy my entire life. I can't even touch an egg! Therefore, I have never eaten a pancake before. I found this recipe and decided to try it. WOW! Who knew pancakes were sooo good?! My first pancake in 34 years. Thank you! BTW, my husband says they are the best he has ever eaten as well:)
Madhuram says
Wow! that's great Tabitha. First pancake in 3 years! I'm so happy for you that you got to taste pancakes finally.
Andi says
I'm excited to try this. My son has an egg and milk allergy. I would like to substitute the milk for almond milk. Do you think I will need to make any other adjustments? Thanks!
Madhuram says
That should not be a problem at all Andi.
jessica says
I just made these and they were DIVINE! I made a few substitutions for my circumstance and preference. I used cake flour because that's all I had on hand, I used bacon grease instead of the butter because I was making bacon and it jist felt right. Also instead of the milk I used 1/2 cupsour cream and half cup warm water. It made fluffy, chewy flavorful mini pancakes that my kids and their sleepover crew just adored! Thanks for the recipe!
Jennifer says
My daughter has an egg allergy and out of dozens of pancake recipes this one is the best by far! My son doesn't like pancakes without eggs and he had a second helping! So thankful for this recipe!! Thank you!!!
Madhuram says
You're very welcome Jennifer.
Vini says
Hi,
I want to add mashed bananas to the pancake batter. Any idea what changes i need to make to your recipe?
Thanks
Madhuram says
You can just add it Vini. It's not a big deal. You might want to add some water or milk to adjust the consistency.
Vini says
Hi,
I tried this with 1 banana and skipped the sugar. Turned out very well. Thanks for the recipe.
Vini
Madhuram says
That's a good idea Vini.
shonny says
These are the best pancakes I have ever had thanks so much!
Madhuram says
Wow! that's a great compliment, Shonny. Thanks much.