Date: Sun, 1 Feb 1998 09:24:47 -0800
From: "Catherine Priskorn" (email@example.com)
-----Best-Ever Pancakes (Revised)------
1and 1/2 cup whole wheat pastry flour
(Can Sub 1/2 cup buckwheat for
1/2 cup ww flour)
2 tsp. baking powder
3/4 tsp. baking soda
6 TBS Energy Egg replacer
1 TBS Vinegar
1 cup soy or rice milk
3/4 cup unsweetened applesauce
(A 1/2tsp of salt can be added for those that
aren't used to whole wheat, as it sweetens the
taste .But try it first without. You may not need it)
Mix the dry ingredients and wet ingredients seperately
and then together. Mix just enough to wet the dry ingre-
dients because over mixing causes flatter pancakes.
Spray a large Teflon pan with some spray oil and wipe
out. You don't need to use spray. Ladle batter in making
three pancakes at a time. Cook over medium heat.
Feeds three as they are heavy.
I top mine with maple syrup and blueberries (thawed from
the freezer.) It seems the potatoe flour in the egg replacer
really gives these pancakes a good taste along with the
soda and vinegar that mimic buttermilk.
This recipe is based on fatfree suggestions from Sandra
Woodruff's Secrets of Fatfree Cooking Books . I left out
the salt once and they were fine that way. With the salt
in the leaveners, you really don't need it. I also believe
you could use 1-2 TBS less of the egg replacer, but have
not tried it.