best-ever-pancakes recipe

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best-ever-pancakes recipe

 

 

 

Sun, 1 Feb 1998 09:24:47 -0800

" Catherine Priskorn " (w7sp)

 

-----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.

 

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