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| 2 Tasse | White flour (bleached; or substitute your favorite flour mixes) |
| 3 Teelöffel | baking powder |
| 2 Esslöffel | sugar |
| 1 Teelöffel | salt |
| 2 Teelöffel | Egg substitute (see note) |
| 1/2 Tasse | water |
| 1/3 Tasse | Piping-hot applesauce |
| 1 | (up to) |
| 1 1/2 Tasse | Water; or as needed |
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Combine well the first 4 (dry) ingredients in a large bowl.
In a second bowl, mix the egg substitute with the 1/2 cup water. Beat with a mixer on high setting till it thickens somewhat - about 60-90 seconds. This is the egg substitute powder available in Whole Foods stores and other health-food stores (does not contain any egg product).
Warm-up the applesauce (microwave works well for this)
Combine the egg-substitute and applesauce in the large bowl with the dry ingredients. Now add enough additional water (about 1 or 1.5 cup) until consistency is typical for batter.
From this point on, cook in a pan or on griddle as with any other pancake batter.
P.S. I've found that the egg-substitute really works great as long as it is beaten well with an electric mixer. Also, I try to use applesauce frequently in baked stuff as a fat/oil replacement - it actually seems to work okay in pancakes...
Gawilson@Vnet.Ibm.Com
(Gale A. Wilson)
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