July 6, 2009

Quick Pancakes

I have finally perfected my dairy and egg-free version on Bisquick pancakes. My first several attempts at them provided very thick and dense pancakes. They were edible but I wanted them to be light and fluffy instead.
2 cups Bisquick
1 1/2 cups soy milk
Ener-G egg equivalent for 2 eggs (1 1/2 tsp Egg Replacer and 2 TBS warm water per egg)
1 tsp baking powder
1 tsp lemon juice
1 tsp sugar
Heat griddle to 300 deg. Spray with non-stick spray if needed.
Mix Bisquick and soy milk together with a whisk in medium mixing bowl. In separate bowl, mix together egg replace and water until frothy. Add egg replacer, baking powder, lemon juice, and sugar into Bisquick mixture. Mix well with whisk.
Pour 1/4 cupfuls of batter onto hot griddle. Flip halfway through when bubbles appear. Cook until edges are done and both sides are evenly browned. Makes approximately 14 pancakes depending on size.
Serve with syrup or apple butter, and a side of fruit.


wilson said...

great news for Hannah! No childhood is complete without pancakes!

Maleah said...

Yes, it is nice to have an alternative to waffles. Although I love the whole wheat waffle recipe that I found.

Electronic Medical Records said...

The use of soy milk to be sensitive to those against the dairy products is a good option these days.Love to make these pancakes.