1 1/2 c Unbleached (wheat) Flour 1/4 t Baking Soda
1/2 c Bran 1 1/2 c Milk (or more)
1/4 c Rolled Oats * 2 x Eggs
1/4 c Soy Flour(in health stores) 3 T Plain Yogurt
1 t Baking powder 2 T Light Sesame Oil
* ground in blender, or 1/4 c Cornmeal
The addition of soy flour or powder to these pancakes boosts the
protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl
2 T of the oil) together and add them to the dry mixture. Stir to mix
well, mashing out the lumps with a wooden spoon. Add more liquid if
necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you’ve added the first 1 1/2
cups of milk. Brush a hot skillet with oil or butter. The skillet
should be well greased. Heat the skillet and cook the pancakes on the
1st side over med-hi heat until the surface bubbles; turn and cook
briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.
Yields
4 servings