The No-Tofu Vegetarian Cookbook

[Guest guest]

Here are my recipes for today from this week's cookbook:

 

* Exported from MasterCook *

 

Multigrain Buttermilk Pancakes

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups Multigrain Pancake Mix -- (see recipe)

1 egg

1 tablespoon canola oil

1 1/4 cups buttermilk -- (to 1 1/2 cups)

 

Place mix in a large bowl. Beat egg lightly with the oil in a small bowl.

Add egg mixture and enough buttermilk to the mix to make a creamy batter.

Cook pancakes on a lightly oiled nonstick griddle or skillet, turning when

bubbles appear on the surface.

 

VARIATIONS: Use skim milk instead of buttermilk.

For vegan pancakes, omit egg and milk and use 2 tbsp. of oil and 1 1/4 to 1

1/2 cups apple juice, soy milk, or other liquid.

 

 

 

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* Exported from MasterCook *

 

Multigrain Pancake Mix

 

Recipe By : The No-Tofu Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Breakfast

 

Amount Measure Ingredient -- Preparation Method

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3 cups unbleached all-purpose flour

2 cups quick-cooking rolled oats

1 1/2 cups whole-wheat flour

1/2 cup buckwheat flour

1/4 cup stone-ground yellow cornmeal

2 tablespoons sugar

1 1/2 tablespoons baking powder

1 teaspoon salt

 

Place ingredients in a large self-sealing plastic bag. Seal and mix by

turning bag back and forth. Keep refrigerated to preserve the freshness of the

ground whole-grain flours.

 

 

Makes 6 cups of mix

 

 

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