Killer Pancakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: all-purpose flour,
1 cup: sugar,
1 tsp: baking soda,
1/2 tsp: salt,
2: egg whites,
16 ounce: can juice-packed fruit,
Directions:
: -cocktail- drain/reserve
: -juice
: maple syrup -- OR
: chopped fresh strawberries
: macerated with little sugar
Preheat the oven to 350=B0. Spray 2 nonstick cookie
sheets with vegetable oil an 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. Using a 2 Tbsp. measure*, scoop
dollops of pancake batter onto the sprayed pans,
leaving a least 2" between pancakes. Bake for 10-15
minutes or until puffed and golden. Serve hot with
maple syrup fresh strawberries, peaches or other
fruit. *2 Tbsp. measure =3D coffee scoop.
~ - - - - - - - - - - - - - - - - -
NOTES : MC formatting and posted by
bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
Killer Pancakes
From: Date:
Source from luhu.jp
: -juice
: maple syrup -- OR
: chopped fresh strawberries
: macerated with little sugar
Preheat the oven to 350=B0. Spray 2 nonstick cookie
sheets with vegetable oil an 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. Using a 2 Tbsp. measure*, scoop
dollops of pancake batter onto the sprayed pans,
leaving a least 2" between pancakes. Bake for 10-15
minutes or until puffed and golden. Serve hot with
maple syrup fresh strawberries, peaches or other
fruit. *2 Tbsp. measure =3D coffee scoop.
~ - - - - - - - - - - - - - - - - -
NOTES : MC formatting and posted by
bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
Killer Pancakes
From: Date:
Source from luhu.jp