A few years ago, I inherited a Betty Crocker’s New Cookbook and since then, have been using it on a regular basis. One the simplest recipes in the book is their pancakes. Pancake Saturdays have become a tradition on and off for the past year in the Cosmopolitan household. I usually get up, have my green juice and then get started on the following recipe that I modified to make it vegan:
1 large egg In order to make it vegan, you used flaxseed meal as an egg replacement. (You take 1 tablespoon of the flaxseed meal and 3 tablespoons of water and place in a bowl for three minutes, then you use it like an egg)
1 cup all purpose or whole wheat flour 1/2 cup whole wheat flour + 1/2 all-purpose flour
3/4 cup milk rice milk and a splash of almond milk
1 tablespoon granulated or packed brown sugar
2 tablespoon vegetable oil
3 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Margarine or shortening
1. Beat egg in a medium bowl with hand beater until fluffy. Beat in remaining ingredients except margarine until smooth. For thinner pancakes, stir in addition 1 to tablespoons milk ( I had to add more rice milk approximately, 1/4 to 1/2 cup more because 1 to 2 tablespoons was not enough).
2. Heat griddle or skillet over medium heat . Grease griddle with oil if necessary (it was for me because I only had a frying pan).
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.
Serve with a side of apples (or whatever fruit you may have) and pure maple syrup. I feel this is a wonderful way to start off the morning! Yummy!
