| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegan | Cakes | 1 | Servings |
INGREDIENTS
| 2 | c | White flour |
| 3 | ts | Baking powder |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 2 | ts | Egg substitute powder |
| 1/2 | c | Water |
| 1/3 | c | Applesauce — piping-hot |
| 1 1/2 | c | Water — or as needed |
INSTRUCTIONS
Combine well the first 4 (dry) ingredients in a large bowl. In a second bowl, mix the egg substitute with the 1/2 cup water. Beat with a mixer on high setting till it thickens somewhat - about 60-90 seconds. This is the egg substitute powder available in Whole Foods stores and other health-food stores (does not contain any egg product). Warm-up the applesauce (microwave works well for this) Combine the egg-substitute and applesauce in the large bowl with the dry ingredients. Now add enough additional water (about 1 or 1.5 cup) until consistency is typical for batter. >From this point on, cook in a pan or on griddle as with any other pancake batter. Enjoy P.S. I've found that the egg-substitute really works great as long as it is beaten well with an electric mixer. Also, I try to use applesauce frequently in baked stuff as a fat/oil replacement - it actually seems to work okay in pancakes... Recipe By : [email protected] (Gale A. Wilson) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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