blueberry pancakes
 
  serving size : 3
1-1/4 cup  flour -- (combination of whole wheat pastry flour
  and unbleached white)
1 Tbsp  sugar
2 tsp  baking powder
3/4 tsp  salt
1 cup  soy milk
1/2 Tbsp  egg replacer -- mixed with
2 Tbsp  water
2/3 cup  blueberries
 
in a large bowl, mix flour, sugar, baking powder, and salt. add milk and 
egg replacer and stir just until flour is moistened. set aside for 5 
minutes until the skillet is heated and stir in blueberries right before 
pouring. 
heat griddle or skillet over medium heat; brush lightly with salad oil or 
use non-stick spray. pour batter by scant 1/4 cupfuls onto hot griddle, 
making a few pancakes at a time. cook until tops are bubbly and bubbles 
burst; edges will look dry. with pancake turner, turn and cook until 
undersides are golden. place on warm platter; keep warm. 
repeat until all batter is used, brushing griddle with more salad oil, if 
necessary. serve pancakes with syrup or other topping as desired. 
 
 
 
 
(ID: 78010) Mirror: rec.food.recipes: Sat, Oct 25, 2003


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