| 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 : gawilson@vnet.IBM.COM (Gale A. Wilson)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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