| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
White flour (bleached; or substitute your favorite flour mixes) |
| 3 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Egg substitute (see note) |
| 1/2 |
c |
Water |
| 1/3 |
c |
Piping-hot applesauce (up to) |
| 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.
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...
GAWILSON@VNET.IBM.COM
(GALE A. WILSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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