2 c White flour (bleached; or
-substitute your favorite
-flour mixes)
3 ts Baking powder
2 tb Sugar
1 ts Salt
2 ts Egg substitute (see note)
1/2 c Water
1/3 c Piping-hot applesauce
1 -(up to)
1 1/2 c Water; or as needed
Combine well the first 4 (dry) ingredients in a large bowl.
In a second bowl, mix the egg substitute with the 1/2 cup water. Beat
with a mixer on high setting till it thickens somewhat – about 60-90
seconds. This is the egg substitute powder available in Whole Foods stores
and other health-food stores (does not contain any egg product).
Warm-up the applesauce (microwave works well for this)
Combine the egg-substitute and applesauce in the large bowl with the dry
ingredients. Now add enough additional water (about 1 or 1.5 cup) until
consistency is typical for batter.
From this point on, cook in a pan or on griddle as with any other pancake
batter.
P.S. I’ve found that the egg-substitute really works great as long as it
is beaten well with an electric mixer. Also, I try to use applesauce
frequently in baked stuff as a fat/oil replacement – it actually seems to
work okay in pancakes…
GAWILSON@VNET.IBM.COM
(GALE A. WILSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings