“Soy milk gives pancakes a slightly sweeter taste than regular milk.”

INGREDIENTS

• 1 1/2 cups flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla (optional)

• blueberries, strawberries, bananas, melon

DIRECTIONS

1. Whisk together flour, sugar, baking powder and salt. Set aside.
2. In a separate bowl, whisk together milk, melted butter, eggs and vanilla.
3. Pour wet ingredients over the dry ingredients and mix together until just combined.
4. Spoon batter onto griddle into pancakes. Cook until bubbles just start to break, then turn and cook until underside is lightly browned.
5. Serve with maple syrup and fruit.

Freezing:  Make a double batch and freeze extra pancakes between layers of wax paper. Remove them as you need and pop the frozen pancakes in the toaster for a quick school morning breakfast.

Yield: 10-12 pancakes