Yield: 8 Servings
|2 cups||White flour (bleached; or substitute your favorite flour mixes)|
|3 teaspoons||Baking powder|
|2 teaspoons||Egg substitute (see note)|
|⅓ cup||Piping-hot applesauce (up to)|
|1½ cup||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 ½ 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 1½ 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...
(GALE A. WILSON)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .