Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil
Combine all ingredients in a blender.
Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.
Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.
Especially good wrapped around some sauteed mushrooms
or ratatouille.
Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE
