Mom’s Pancakes
yields 6-8
Ingredients:
1 1/2 t. active dry yeast
1/4 C. warm water
1 t. dry unrefined sweetener
2 C. whole wheat (or spelt) pastry flour
1/2 t. sea salt
1 T. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 T. powdered egg replacer
2 1/2 C. soy or rice milk
1 T. dry unrefined sweetener
1/8 C. safflower oil
1/2 t. vanilla
method:
1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.
2. Sift dry ingredients into a bowl, except sweetener, and stir.
3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.
6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done
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