This makes 15x the original recipe for Amaranth Pancakes
7 1/2 c. Amaranth Flour
7 1/2 c. Tapioca Starch
5 c. Cornstarch
2 1/2 T. Cinnamon
4 tsp. Salt
2/3 c. Baking Powder
1 7/8 c. Powdered eggs
Combine all ingredients thoroughly and store in an airtight container.
To 1 1/2 c. mix add 1/2 to 3/4 c. milk and 2 tsp. oil. Make a little thinner for pancakes.
7 1/2 c. Amaranth Flour
7 1/2 c. Tapioca Starch
5 c. Cornstarch
2 1/2 T. Cinnamon
4 tsp. Salt
2/3 c. Baking Powder
1 7/8 c. Powdered eggs
Combine all ingredients thoroughly and store in an airtight container.
To 1 1/2 c. mix add 1/2 to 3/4 c. milk and 2 tsp. oil. Make a little thinner for pancakes.
This particular day I added dried blueberries to the batter.
Note: You can omit the powdered eggs from the bulk mix and add 2 eggs to the milk and oil when making the batter.
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