| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 1/4 | c | Whole wheat flour |
| 1 | c | Cornmeal; (I used stone ground cornmeal) |
| 1 1/4 | c | Rolled oats; (quick or regular will also work) |
| 4 | tb | Baking powder |
| 4 | ts | Salt |
| 1/4 | c | Brown sugar |
| 2 2/3 | c | Nonfat milk powder |
INSTRUCTIONS
Last week I found this recipe in the San Jose Mercury News. Over the weekend I prepared the mix, divided it into three bags, and prepared gift baskets that included herbal tea and maple syrup from Trader Joe's. I changed the recipe as follows: ~-Replaced 1/2 cup sesame seeds with 1/2 cup oats ~-Replaced 1/2 cup sunflower seeds with 1/4 cup cornmeal ~-In the recipe instructions I included with my gifts I replaced 2 eggs with egg substitute and 1/4 cup oil with 1/4 cup applesauce. Mix all ingredients well. You'll have about 12 cups, enough for 6 batches of pancakes. To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups and adding it to the bowl. Stir until just blended; a few lumps are okay. Let batter rest for about 5 minutes before cooking on a greased griddle or frying pan. You may need to add more water---start with a tablespoon or so---if the batter is too thick to drop from a spoon. Serves 3-4. Posted to fatfree digest V97 #296 by bwatson@cisco.com (Bethann D. Watson) on Dec 15, 1997
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