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).
Basic Pancakes
1 c. flour
1 tsp. soda
1/2 tsp. salt
1 T. 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.
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).
Enjoy, and hope you all have a lovely Thanksgiving.
Vicki
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Victoria Modarresi Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx University of Arizona
(520)621-1836 FAX (520)621-7397 Tucson, AZ 85721
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