2 cups Active Whole Wheat Starter

1/2 cup Egg Beaters=AE 99% egg substitute — 2 egg

equivalent? 2 teaspoons brown sugar

1/4 cup nonfat dry milk powder — optional

1 teaspoon baking soda

Mix the active starter, eggs, powdered milk, and brown sugar. Stir well with a wooden or plastic spoon. Add either water or whole wheat flour until 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 teaspoon of baking soda, allow to stand for a minute, then pour onto a hot, oiled griddle (cast iron works best). Flip when bubbles pop in the center & serve when both sides are golden brown. 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 cups of starter either actively growing or stored in the refrigerator. You can use starter directly from the refrigerator, but for optimal results, prepare the 2 cups of active starter the night the night before by mixing one cup refrigerated starter, one cup whole wheat flour, and 1/2 cup warm water. Let grow overnight and prepare batter in the morning just before cooking.

Variations: 1. Add a cup of blueberries or other fruit before cooking. 2. Try adding 1/2 cup of buckwheat, cracked wheat, wheat germ, etc. 3. Omit brown sugar and add 1 cup Granola for extra-nutty pancakes.

Servings: 1

1 1/2 c Bread crumbs; stale - fine

2 ea Eggs

1 1/2 c Milk; scalded

1/2 c Flour

2 tb Butter

4 ts Baking powder

1/2 ts Salt

Add milk and butter to crumbs and soak until crumbs are soft. Add well beaten eggs, then flour, salt, and baking powder. Cook same as other griddle cakes. Source: Mrs. Watt E. Weston, Gahana Grange, Franklin County, OH —–

2 ts Baking powder

1/2 c Granulated sugar; plus 2 t

3/4 ts Salt

1 Egg

3/4 c Milk

1/2 c Vegetable oil

Topping: 1/2 c Brown sugar

5 tb Flour

2 ts Cinnamon

1/3 c Melted butter; or margarine

Sift flour, baking powder, sugar and salt together. Add egg, milk and oil. Blend well. Pour into a round glass cake utensil ungreased. Sift together brown sugar, flour and cinnamon Sprinkle the topping over the above cake batter. Pour melted butter over all. Micro on high approx 7-8 minutes giving dish 1/4 turn every 2 minutes. Cake is done when toothpick inserted in center of cake comes out almost clean. Serves 8 —–

2 small tomatoes — chopped

2 cloves garlic — minced

1 small onion — chopped

5 eggs — slightly beaten

Saute onion and garlic in vegetable oil (preferably safflower or sunflower) until opaque and tender. Add tomatoes, and cover. Lower heat and cook until tomatoes are cooked to desired texture (best if not overcooked). Add eggs and turn up heat. Cook until eggs are just dry (some prefer it still somewhat more moist). Salt and pepper to taste.

2 eggs — slightly beaten

1/2 cup milk

1/4 teaspoon salt

6 slices bread — preferably day-old

fat — for frying maple syrup — for topping, — optional OR confectioners sugar — for topping OR tart jelly — for topping

1. Combine eggs, milk and salt.

2. Dip day-old bread into milk-egg mixture (enough for 4-6 slices of bread.).

3. Fry bread slices in small amont of hot fat until golden brown.

4. Serve hot with maple-falvored syrup, confectioners sugar, or tart jelly.

Notes: From BETTER HOMES AND GARDENS NEW COOK BOOK, 1968, Meredith Corp., New York, SBN 696-00010-5, page 46.

Edited for MasterCook by K. Hudson Lipin, 07/05/99

2 ts Roasted sesame seed oil

2 Green onions; thinly sliced

2 c Bok choy, thinly sliced

1/2 Red bell pepper

– thinly sliced 1 Carrot; thinly sliced

1/2 c Mushrooms, thinly sliced

1/2 c Mung bean sprouts

4 oz Reduced-fat tofu; crumbled

2 ts Fresh ginger, peeled, grated

1 Garlic clove; minced

1 tb Tamari or soy sauce

Hoisin sauce 6 Frozen Chinese pancakes

-OR- whole wheat crepes — (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias