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Plain Pancakes
In a medium sized bowl combine the Budget Blend flour, baking powder, salt and sugar. Use a whisk to mix briefly so the the leavening, salt and sugar are well distributed. Add the oil, crack in the eggs and pour in the soymilk. Using your whisk beat the batter until it submits to your authority, or until perfectly smooth. Drop by 1/4-cupfuls onto a hot, oiled skillet. Fry until bottom is browned and top is bubbly. Flip and brown remaining side. Continue with remaining batter.I use an ice cream scoop to dip out the batter and it makes them all the same size. This is handy because leftovers can be toasted in a toaster, something even a 4 year old can manage in the wee hours of a chilly school-day morning. Serve with margarine and syrup. If desired you may double or triple the batch so there are lots of leftovers to use for snacks and breakfasts during the week.
Blueberry Pancakes
Carob or Chocolate Chip Pancakes
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