Mark's eggless pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wholewheat flour |
| 1 | cup | White flour |
| 3 | tablespoons | Wheat germ |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Baking soda |
| 1 | teaspoon | Baking soda |
| Salt, optional | ||
| Sugar, optional | ||
| Water to mix | ||
Directions
Combine all the dry ingredients. Add water, starting with ½ c & beating well. Add enough water till you have the consistency desired. If you prefer thicker batter, add less water, thinner batter, add more water.
Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side.
VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm. Recipe by Mark Satterly. Based on an idea from the Toronto Vegetarian Food Fair September, 1993.