I don't love these, but maybe it's because the boys (and often I) have had them for breakfast every morning for the past two years. I've learned that one can add 1/2 cup of applesauce or 1 mashed banana for a delicious change, but don't try blueberries or chocolate chips--my kids like they're pancakes without any colored additions to the mix.
Asher's and Luke's Favorite Pancakes
based on Better Homes and Gardens Cookbook
2 c all-purpose flour
2 T sugar
4 t baking powder
1/2 t salt
2 beaten eggs, we use egg replacer
2 c soy milk
1 c vanilla soy yogurt
4 T cooking oil
In a medium mixing bowl, stir together flour, sugar, baking powder, and slat. Make a well in the center of the dry mixture; set aside.
In another bowl, combine eggs, soy milk, soy yogurt, and cooking oil. Add soy milk mixture to dry mixture. Stir until just moistened (batter will be lumpy).
For standard-size pancakes, pour about 1/4 c batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until panckaes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
This recipe will feed my kids pancakes every morning for the school week.