| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 1/4 |
c |
Whole wheat flour |
| 1 |
c |
Cornmeal; (I used stone ground cornmeal) |
| 1 1/4 |
c |
Rolled oats; (quick or regular will also work) |
| 4 |
tb |
Baking powder |
| 4 |
ts |
Salt |
| 1/4 |
c |
Brown sugar |
| 2 2/3 |
c |
Nonfat milk powder |
INSTRUCTIONS
Last week I found this recipe in the San Jose Mercury News. Over the
weekend I prepared the mix, divided it into three bags, and prepared gift
baskets that included herbal tea and maple syrup from Trader Joe's.
I changed the recipe as follows:
~-Replaced 1/2 cup sesame seeds with 1/2 cup oats
~-Replaced 1/2 cup sunflower seeds with 1/4 cup cornmeal
~-In the recipe instructions I included with my gifts I replaced 2 eggs
with egg substitute and 1/4 cup oil with 1/4 cup applesauce.
Mix all ingredients well. You'll have about 12 cups, enough for 6 batches
of pancakes.
To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup
applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups
and adding it to the bowl. Stir until just blended; a few lumps are okay.
Let batter rest for about 5 minutes before cooking on a greased griddle or
frying pan. You may need to add more water---start with a tablespoon or
so---if the batter is too thick to drop from a spoon. Serves 3-4.
Posted to fatfree digest V97 #296 by bwatson@cisco.com (Bethann D. Watson)
on Dec 15, 1997
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