Milk (I use about 3/4 c.; usually low-fat buttermilk)
1
Egg equivalent (Eggbeaters)
INSTRUCTIONS
The recipe calls for 1 T. oil, but you can substitute mashed banana, prune
puree, applesauce, whatever. I cook these on a non-stick griddle sprayed
lightly with Pam
Zoe asked for pancake recipes. This is the basic one I've used for many
years, from the old New York Times Natural Foods Cookbook (which
unfortunately I no longer have).
Recently I've begun mixing up the dry ingredients in large quantities,
using a mixture of flours. Last time it was something like 3 c. whole wheat
flour, 2 c. cornmeal, 1 c. rye flour. Think I'll put in some oatmeal next
time. Whatever your mixture, for every cup of flour add 1 tsp. soda, 1/2
tsp. salt, and 1 T. sugar. Then when you get ready to make pancakes, for
every 1 1/4 c. pancake mix, just add 1 c. buttermilk, 1 egg equivalent, and
1 T. of your fat substitute. It's nice to have on hand. I store mine in big
coffee cans, with a bay leaf added to discourage the creepy-crawlies (the
bay leaf has always worked for me--knock on wood).
Posted to fatfree digest V97 #277 by vmodrsi@CCIT.ARIZONA.EDU on Nov 26,
1997
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