Yield: 4 servings
|1½ cup||Unbleached (wheat) Flour|
|¼ cup||Rolled Oats *|
|¼ cup||Soy Flour(in health stores)|
|1 teaspoon||Baking powder|
|¼ teaspoon||Baking Soda|
|1½ cup||Milk (or more)|
|3 tablespoons||Plain Yogurt|
|2 tablespoons||Light Sesame Oil|
* ground in blender, or ¼ c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you've added the first 1½ cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.