3/4 to 1 cup soy milk
2 tablespoons Earth Balance butter, melted
egg replacer, equivalent to 1 egg
1 cup flour
2 teaspoons baking powder
2 tablespoons evaporated cane juice sugar
1/4 teaspoon salt
Preheat frying pan or griddle to medium heat (if other than nonstick, lightly grease the pan with vegetable oil). In a mixing bowl, combine the liquids and mix lightly. In a separate bowl, combine the dry ingredients thoroughly. Add the dry ingredients to the wet ingredients and stir just enough to combine; do not over mix. Pour batter onto pan and bake until the cakes are full of bubbles, the edges are dry and the underside is browned. Flip and cook the other side until browned. Makes 4-5 pancakes.