Recipes
TABLE OF CONTENTS
PANCAKES AND WAFFLES
BASIC RECIPE FOR GRIDDLECAKES
(Contributed by
Sandra Strom, CEO Song of Health)
½ cup milk or substitute
1 cup all-purpose
or pastry flour
2 Tbsp. oil
2 tsp. baking powder
1 egg or 2 Tbsp. soy lecithin
¼ tsp. salt
2 Tbsp. honey or maple syrup
In mixing bowl beat lightly milk, oil egg and honey.
Sift dry ingredients into milk mixture all at once.
Stir just enough to moisten the flour mixture.
Add enough more liquid to make the batter the consistency
of heavy cream.
Heat a griddle or frying pan over moderate heat.
(To test for correct heat, pour a few drops of
water on it. If water boils up immediately and
forms rapidly moving globules, the griddle is ready.)
If necessary, lightly grease griddle.
Pour batter by tablespoons (more for bigger pancakes).
Cook until cakes are full of bubbles and the bottom
of cakes are nicely browned. Flip with a spatula
and brown the other side.
Variations: Substitute buttermilk or yogurt in
place of milk. Use ½ tsp. baking soda instead of
baking powder.
Add ½ cup fresh or frozen blueberries to batter.
Peel 1 apple and cut into thin slices or dice.
Stir into batter.
Add ½ cup finely ground walnuts to batter. Check
batter for thickness. You may need to add a tablespoon
or two of liquid.
BUCKWHEAT PANCAKES
Follow Griddlecakes recipe, using
½ buckwheat flour and half all-purpose or pastry
flour.
WAFFLES
See the Index for all the available recipes.
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