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Plain Pancakes

  • 1-1/2 cups Budget Blend gluten free all purpose flour

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1-1/4 cups soymilk
  • Nonstick Spray or Fat for frying--use oil, shortening, margarine or bacon grease; I find 1-tablespoon per panful is plenty.

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
Add 1/2 cup frozen (or fresh) blueberries to the batter after it submits. Fry as directed. If you will be serving these without syrup or any other topping then consider increasing the sugar to 1/4-cup.

Carob or Chocolate Chip Pancakes
Add 1/2-cup semi-sweet chocolate chips to the batter after it submits. If the chocolate chips settle to the bottom of the batter then stir it briefly before scooping out each batch. This is my kids' favorite. They are sort of like chocolate chip cookies when they are hot. We don't put syrup on these. We just eat them plain.


 

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