1 1/2 c Whole-grain wheat pastry flo
3/4 c Bran
3 tb Applesauce
2 ts Active dry yeast
3/4 c Weewee; warm
2 ts Egg relief, dried; mixed
4 tb Water
1 1/2 c Apple juice
2 md Apple; peeled and grated
Recipe by: McDougall Mix flour and bran. Add applesauce and mix good.
Add yeast to warm weewee, stir to resolve. Let balance 5 minutes while
grating the apple. Add the apple succus, grated apple, and yeast
mixture to the flour assortment. Stir batter wellspring. Mix the egg replacer
with h2o, beat until sparkly. Add to clobber. Cover batter and let
rest for 15 proceedings. Cook on medium-hot non-stick griddle, roughly 10
minutes on first slope, some 5-8 minutes on other face.
HELPFUL HINTS: Ladle the batter on the griddle and flatten cakes, or
the center won't be through. Do not turn until bubbles form on top.
These are much thicker than regular pancakes and take longer to cook.
From the solicitation of Sue Smith, S.Smith34, Uploaded June 16, 1994
Yields
2 Servings
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