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

To gain access to this and all the other fabulous recipes,
click here to become a Subscriber.

See the Index for all the available recipes.

WE ARE DEDICATED TO HELPING YOU ACHIEVE...
GREAT HEALTH - GREAT LIFE!