Title: Basic pancakes
 Categories: None
      Yield: 1 Servings
 
      1 c  Flour
      1 ts Soda
    1/2 ts Salt
      1 tb Sugar
      1 c  Milk (I use about 3/4 c.;
           -usually low-fat buttermilk)
      1    Egg equivalent (Eggbeaters)
 
  The recipe calls for 1 T. oil, but you can substitute mashed banana,
  prune puree, applesauce, whatever. I cook these on a non-stick
  griddle sprayed lightly with Pam
  
  Zoe asked for pancake recipes. This is the basic one I've used for
  many years, from the old New York Times Natural Foods Cookbook (which
  unfortunately I no longer have).
  
  Recently I've begun mixing up the dry ingredients in large quantities,
  using a mixture of flours. Last time it was something like 3 c. whole
  wheat flour, 2 c. cornmeal, 1 c. rye flour. Think I'll put in some
  oatmeal next time. Whatever your mixture, for every cup of flour add
  1 tsp. soda, 1/2 tsp. salt, and 1 T. sugar. Then when you get ready
  to make pancakes, for every 1 1/4 c. pancake mix, just add 1 c.
  buttermilk, 1 egg equivalent, and 1 T. of your fat substitute. It's
  nice to have on hand. I store mine in big coffee cans, with a bay
  leaf added to discourage the creepy-crawlies (the bay leaf has always
  worked for me--knock on wood).