0: 1) Place mix in a large bowl
1: Beat egg lightly with the oil in a small bowl
2: Add egg mixture and enough buttermilk to the mix to make a creamy batter
3: 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve
4: VEGAN PANCAKE - omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid
5: EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink
6: net 3/99 Veg-Recipes@onelist
7: com, eat-lf@lists
8: best
9: com Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink
10: net> on Mar 15, 1999, converted by MM_Buster v2
11: 0l
12: