| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Breakfast/b, Fruit | 4 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | Egg whites | |
| 16 | Ounce can juice-packed fruit cocktail; drain, reserve juice | |
| Maple syrup; OR | ||
| Chopped fresh strawberries; macerated with | ||
| A little sugar |
INSTRUCTIONS
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 = coffee scoop. Recipe By : Diane Mott Davidson, Killer Pancakes Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 19:35:36 -0400 From: Robertal Banghart <bobbi744@sojourn.com> NOTES : MC formatting and posted by bobbi744@sojourn.com
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