Last updated 6/12/2012 1:07:22 AM. Recipe ID 33322. Report a problem with this recipe.
Title: Basic pancakes
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).
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