Thursday, December 3, 2009

Overnight pancakes - no white sugar (No Picture)

I like to experiment with different types of sweetener as a substitute for white sugar. I've used brown rice syrup to make vegan cookies and different types of muffins. To me it has a little bit of a molasses taste, but not as strong. When using brown rice syrup I always use more than the amount of sugar indicated by a recipe and decrease the amount of liquid to compensate.

Kat's Overnight Pancakes:
2 1/4 c flour
1/4 c brown rice syrup
2 1/2 t yeast (equivalent of one pkg)
1/2 t salt
1/4 t cinnamon
1/8 t fresh ground nutmeg
1 1/2 c milk
2 eggs
1/3 c cooking oil

1. In a large bowl, stir together the dry ingredients. Add the milk, eggs, cooking oil, and brown rice syrup and combine thoroughly. Cover loosely and refrigerate overnight.
2. In the morning, warm your griddle and pour 1/4 c of batter onto a greased griddle. Cook until little bubbles form and then flip and cook another minute or two.

James liked these pancakes. The spices and brown rice syrup give the batter a little different flavor, but it was nice and not overly sweet.

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