I haven't liked the recipes with flax or starches to sub for eggs. I changed up the one from the Joy of Cooking with silken tofu, and it's perfect!
I like them high and more "cakey" than flap-jackey.
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Mix in bowl.
1 1/2 cup water
1/2 cup silken tofu (I had firm)
2 Tbls. sugar
2 tsp. vanilla
2 Tbls. oil
Whisk together till well blended, then mix with dry ingredients
I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.
These are sooo good with the apple sautee I'm posting now...
I'm wondering--would pumpkin puree (canned) work the same if subbed for the tofu?
I may try that tomorrow....
I like them high and more "cakey" than flap-jackey.
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Mix in bowl.
1 1/2 cup water
1/2 cup silken tofu (I had firm)
2 Tbls. sugar
2 tsp. vanilla
2 Tbls. oil
Whisk together till well blended, then mix with dry ingredients
I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.
These are sooo good with the apple sautee I'm posting now...
I'm wondering--would pumpkin puree (canned) work the same if subbed for the tofu?
I may try that tomorrow....