INGREDIENTS

INSTRUCTIONS

Article by By Nanette Blanchard  Most of the countries of the world
serve some sort of pancake, from  French crepes to Russian blini. Even
waffles can either be Belgian or  just plain American. Unfortunately,
many waffle and pancake recipes  are high in fat and really heavy. Is
it possible to lighten up your  morning pancakes? Yes, it is!
Sourdough starters, yeast, and other leaveners like baking soda and
baking powder are used in dairy-free pancakes and waffles. All these
batters will improve after standing; so don't be afraid to cover and
refrigerate overnight before cooking. Leftover pancakes and waffles
freeze quite well. I use the microwave to heat up frozen pancakes,  and
I pop frozen waffles into the toaster to regain their nice crispy
texture.  Pancakes should be cooked on a hot griddle. One way to
prepare  pancakes for a large group of people at the same time is to
use a  large griddle or two or three nonstick skillets at once. I have
a  nice enameled cast iron griddle that fits over two range burners; so
I can prepare about 8-10 pancakes at the same time. To keep pancakes
warm until serving time, place on a platter covered with foil in a
200- degree oven. Waffles should be placed directly on your oven's
racks at 200 degrees to keep warm.  All waffle irons are not created
equal. I've tested several different  models and found some are more
nonstick than others. To prevent a  sticky waffle disaster, pre-season
your waffle iron each time you  make a batch by brushing  with
vegetable oil or spraying with  vegetable cooking spray. Repeat this
process if you notice the  waffles beginning to stick.  Whether you use
your grandmother's heavy old four-waffle baker or one  of the new
fancy-shaped nonstick models, you really don't need to use  a lot of
oil to cook waffles.  Some new waffle irons have a  temperature setting
which gives you more control over the waffle's  doneness. (All the
waffles in this article were tested in  Vitantonio's Five-of-Hearts
nonstick waffler.)  This article originally appeared in the
March/April, 1994 issue of the  _Vegetarian_Journal_, published by the
Vegetarian Resource Group, PO  Box 1463, Baltimore, MD 21203.  From:
bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204,  Sept.
22, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using
MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”