Wednesday, April 12, 2006

Overnight Pancakes

1 cup whole wheat pastry flour
1 cup all purpose flour
1/8 cup sugar
1/2 tsp. yeast
1 Tbsp. soy margarine
pinch of salt
1 1/4 cup soymilk

Stir ingredients together until moistened. Cover and allow mixture to sit on counter overnight. In the morning add:

1 Tbsp. egg replacer

Additional soy milk until desired batter thickeness is achieved

Bake pancakes on a hot griddle until done. Serve with melted, All-Fruit jam with sliced bananas or other fruits added.


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