Killer Pancakes
Killer Pancakes recipe
Yield
8 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
egg whites
|
*
|
| 16 | ounces |
fruit cocktail
drained, but reserve juice, optional |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2 | each |
egg whites
|
*
|
| 462.4 | ml/g |
fruit cocktail
drained, but reserve juice, optional |
Directions
Preheat the oven to 350℉ (180℃).
Spray 2 nonstick cookie sheets with vegetable oil and set aside.
Sift dry ingredients together and set aside.
Beat the egg whites until frothy.
Beat in the juice.
Gradually add the dry mixture, stirring until well blended.
Fold in the fruit cocktail if using.
Scoop dollops of pancake batter onto the sprayed pans, leaving a least 2 inches between pancakes.
Bake for 10 to 15 minutes or until puffed and golden.
Serve hot with maple syrup fresh strawberries, peaches or other fruit.
