‘Cheese Factory’ Restaurant House Pancakes

By: The Cheese Factory Restaurant
521 Wisconsin Dells Parkway S.
Wisconsin Dells, WI 53965

Yields 16 Pancakes 5 inches in diameter

In a small bowl combine 1+1/2 teaspoons of Vegg Baking Mix with 2 cups non-dairy milk (we use almond milk)
Using a wire whisk, whip mixture for approximately 20 seconds and set aside.

Dry Ingredients:
3 + 1/2 cups unbleached flour
1cup coarse cornmeal
1 quarter cup baking powder
1 tsp salt

Liquid Ingredients:
2 additional cups non-dairy milk
2 tablespoons vanilla extract
1/2 cup rice bran oil
1/4 cup Agave syrup

In a bowl combine The Vegg mixture with the liquid ingredients. Add dry ingredients to liquid ingredients and stir until combined. Allow mixture to rest for an hour in the refrigerator before using. A 3 oz. ladle of batter yields one pancake of about 5 inches in diameter. Entire recipe yields approximately 16 pancakes. Batter keeps refrigerated up to 7 days. For variation: sprinkle granola on pancake while on griddle.