Yield: 20 servings
|2¼ cup||All-purpose unbleached flour|
|4 teaspoons||Baking powder|
|1 teaspoon||Ground allspice|
|1 teaspoon||Ground ginger|
|¼ cup||Firmly packed brown sugar|
|2 cups||Skim milk|
|¼ cup||Melted margarine or butter|
|\N \N||OR vegetable oil|
|20 \N||SERVINGS LACTO|
This batter can be started the night before and will be ready to finish off first thing in the morning.
Place applesauce in strainer or sieve lined with coffee filter or cheesecloth over medium bowl. Let drain overnight in refrigerator.
In large bowl, sift together flour, baking powder, seasonings and brown sugar. Set aside until morning. In morning, discard applesauce liquid. Mix drained applesauce in medium bowl with milk and margarine, butter or oil; mix well. Make well in dry ingredients. Add applesauce mixture and stir until well combined.
To cook, ladle batter into preheated, lightly oiled, nonstick skillet over medium-high heat. Cook until bubbles form on surface of pancake and edges are browned, then flip and cook other side. Makes 20 pancakes.
PER 4-INCH PANCAKE: 106 CAL.; 2G PROT.; 2G TOTAL FAT (0.5G SAT. FAT); 19G CARB.; ½ CHOL.; 183MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 48 Converted by MM_Buster v2.0l.