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Presto Pancakes
Presto Pancakes
1 ½ cups pancake mix (see below)
1 cup water or soy milk
2 TBS. canola oil
1 TBS. tapioca flour or potato flour, (optional)
Blend together thoroughly, adding more water for thinner pancakes.  Let stand 5 minutes.  Bake on hot oiled griddle or heavy non-stick skillet, 3-4 minutes until browned on both sides.  Makes 10-12 4” pancakes.

3 ½ cups whole wheat pastry flour
1 ½ cups barley flour
¼ cup buckwheat flour or quick oats
1 cup soy milk powder
¼ cup sucanat or fructose
2 TBS. aluminum-free baking powder
2 tsp. salt
In a mixing bowl, stir all ingredients together.  Place mix in a tightly covered wide-mouth jar.  Store in a cool, dry place up to 6 months, and use as needed.  Yield:  6 ½ cups mix

(Ten Talents Cookbook – Rosalie Hurd)