| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Breakfast |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour, unbleached |
| 1/3 |
c |
Nutritional yeast flakes |
| 1/2 |
ts |
Baking powder |
| 3 |
c |
Water |
| 1 |
tb |
Oil |
INSTRUCTIONS
Combine all ingredients in a blender.
Whip up batter until smooth. It can rest for 30 minutes to overnight in
the refrigerator. Heat a 9-inch skillet and when hot put a few drops of oil
on the bottom.
Rotate the pan to coat the bottom. Pour 1/4 cup of batter into pan and
immediately tilt and coat the pan so batter forms an evn later over the
whole bottom.
Cook over medium high heat until the top starts to dry up and the edges
loosen. Slide pancake turner under it, flip over and cook the other side.
Besides serving as litle omelets, these can be rolled up like crepes.
Especially good wrapped around some sauteed mushrooms or ratatouille.
Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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