1 c. all purpose flour
2 tbsp. Featherweight baking powder
1/8 tsp. Estee salt substitute
1 egg substitute (5 tbsp. equal 1 egg)
1 scant c. milk (you can vary this for thin or thick pancakes)
1/2 tsp. vanilla

Sift dry ingredients together in mixing bowl, mix egg and milk together and mix into dry ingredients, add vanilla. Let batter set for a few minutes before frying, this will permit flour to absorb the liquid which will make the pancakes tender.

SYRUP: You can make a very good syrup by thinning any of the new no sugar added jellies such as Smucker's Simply Fruit or Krogers Just Fruit.