0: Preheat a lightly oiled griddle over medium heat
1: (Do not overheat or pancakes will burn before insides are cooked
2: ) Combine dry ingredients
3: Add liquid ingredients and mix well
4: Pour 1/4 cup batter per pancake onto griddle
5: When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes
6: Remove and keep pancakes warm until all batter is used
7: Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg calcium * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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