Pancakes

1 cake compressed or 1 package active dry yeast
4 cups water (amount may need
adjustment, depending on
type of flour you use)
1 teaspoon sugar
4 1/2 cups flour (can be bleached,
wheat, buckwheat, or
combination)
1 teaspoon salt
Soften compressed yeast in lukewarm water (85
degrees) or active dry yeast in warm water (110
degrees). Add sugar to mixture.
Combine dry ingredients. Add yeast mixture. Stir
well. Let stand overnight at room temperature.
Bowl must not be more than 1/2 full.
In morning stir batter and add:
2 Tablespoons brown sugar
3/4 teaspoon baking soda
1 Tablespoon oil
Cook on lightly greased griddle.

Jelly Omelet

2 Tablespoons jelly (grape or any flavor)
All Whites, Egg Substitute (Equivalent of 2 eggs)
nonstick cooking spray
Spray an 8" skillet with nonstick cooking spray and
place over medium heat. Pour egg substitute into
skillet and cover, to allow both sides to cook
quickly, about 2 minutes. Place 2 tablespoons of
jelly in center of cooking egg, and gently fold one
side of the egg over jelly to the other side. When
jelly starts to slide out of the ends of the egg, remove
omelet from skillet and enjoy!

Fruit Smoothie

1 1/2 cups orange juice
1 Tablespoon powdered egg whites
(found in bakery aisle or with health foods)
1/2 banana
handful frozen strawberries and/or
blueberries to taste
Blend in blender until smooth. Yields about 2 tall
glasses. This is a great start to the day: We like it
along with a bowl of oatmeal.