| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached (wheat) Flour |
| 1/2 |
c |
Bran |
| 1/4 |
c |
Rolled Oats * |
| 1/4 |
c |
Soy Flour(in health stores) |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking Soda |
| 1 1/2 |
c |
Milk (or more) |
| 2 |
x |
Eggs |
| 3 |
tb |
Plain Yogurt |
| 2 |
tb |
Light Sesame Oil |
INSTRUCTIONS
* ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl.
Beat the liquid ingredients (incl 2 T of the oil) together and add them to
the dry mixture. Stir to mix well, mashing out the lumps with a wooden
spoon. Add more liquid if necessary; the batter should pour off the spoon
slowly but smoothly. You can use water instead of milk after you've added
the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The
skillet should be well greased. Heat the skillet and cook the pancakes on
the 1st side over med-hi heat until the surface bubbles; turn and cook
briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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