Seeing how we're out of applesauce, I had to find a new pancake recipe for breakfast this morning. These are a far cry from healthy, but they turned out really fluffy and tasty. I wonder if part of the white flour could be substituted for wheat.
2 1/2 c. all purpose flour
2 T. sugar
2 T. baking powder
1 T. olive oil
1 t. salt
2 1/2 c. rice milk
Carefully mix all ingredients in a large bowl (batter should be lumpy); let rise for 10 minutes. Gently fold down and then let rise for another 10 minutes. Gently stir the batter one last time and then cook 1/2 cup batter on an oiled skillet at medium heat. Immediately after pouring the batter in the skillet, gently break apart any flour clumps.
I thought for sure that my pancakes would come out with flour chunks, but they didn't. Yum!
2 comments:
I'll give you a secret for substituting wheat for white. Add 1/4 cup of gluten per 2 cups of wheat or there about. I know there is a more exact ratio. But that works for me. It is great for fluffy wheat bread and things. Helps make the dough hold the air better. :)
Gluten? I've never used it. Is that a health store purchase or regular grocery store? I'll have to try it. Thanks!
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