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Sunday Morning Eggbeater Sourdough Pancakes Recipe

by Global Cookbook

Ingredients

2 c. Active Whole Wheat Starter 1/2 c. Egg Beaters 99% egg substitute 2 egg equivalent 2 tsp brown sugar

1/4 c. nonfat dry lowfat milk pwdr optional 1 tsp baking soda

Directions

1. Mix the active starter, Large eggs, powdered lowfat milk, and brown sugar. Stir well with a wooden or possibly plastic spoon. Add in either water or possibly whole wheat flour till the batter reaches the desired consistency. This will require a little experimentation since some like the batter to be as thin as melted ice cream, while others like it to pour thick and slowly. Stir in the tsp. of baking soda, allow to stand for a minute, then pour onto a warm, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden.
2. I always use whole wheat starter as it produces pancakes with a much richer, nuttier taste than if white flour is used. I keep a small crock with about 4 c. of starter either actively growing or possibly stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 c. of active starter the night the night before by mixing one c. refrigerated starter, one c. whole wheat flour, and 1/2 c. hot water. Let grow overnight and prepare batter in the morning just before cooking.
3. Variations:1. Add in a c. of blueberries or possibly other fruit before cooking.
4. Try adding 1/2 c. of buckwheat, cracked wheat, wheat germ, etc.
5. Omit brown sugar and add in 1 c. Granola for extra-nutty pancakes.

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