Recipes - Breakfast

Ginger Pancakes

This batter is very resilient, and can be used right away or stored in a tightly covered container in the refrigerator for a day or two. If it thickens during storage, just stir in a little extra milk to return it to its original consistency before cooking the pancakes.

1. Measure 1 1/4 cups milk into a 2-cup liquid measure. Add the egg and beat gently with a fork or small whisk until smooth.
2. In a medium-sized bowl, combine the GNC Soy Protein, flour, sugar, salt, baking powder, spices and crystallized giner. Stir until fully blended.
3. Pour the milk mixture, along with the melted butter into the dry ingredients. Using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
4. Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4-cup measure with a handle, scoop up batter and pour in onto the hot griddle.
5. Cook the pancakes 3-4 minutes on the first side, or until golden on the bottom. Don't turn them too soon. The trick is to flip them only once, which keeps them light and tender. The second side will go faster, 2-3 minutes.
6. Serve right away with syrup and/or yogurt.