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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 C Unbleached All-Purpose Flour 2 TBS Soy Flour ¾ C Cocoa Powder 2 tsp Baking Powder 2 TBS Granulated Sugar 3 Large Eggs 3 TBS Canola Oil 1 ½ C Plain Soy Milk Pinch of Salt Instructions: Sift the all-purpose and soy flours, cocoa and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs, oil, soymilk and salt until well combined. Add the wet ingredients to the dry mixture and mix until blended. Mixture should be slightly lumpy and have the consistency of cake batter. In a non-stick skillet on medium heat, ladle a scant ¼ cup of batter for each pancake. Cook each pancake until bubbles form on the surface and the edges darken or about 2 minutes. Turn and cook until the pancake provides slight resistance when pressed in the center with your finger. Repeat until all of the batter is used. Serve immediately with confectioner’s sugar, whipped cream and fresh sliced strawberries or raspberries. Makes about 15 pancakes. Notes: For a gluten-free version use Pamela’s baking mix in place of the unbleached flour. Reduce the 2 tsp baking powder to 1 tsp and reduce the soy milk to 1 ¼ cups. You can always use egg replacer as well if you choose. |
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