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2 Cups Unbleached White Flour or
Whole Wheat Pastry Flour, or half of each
1 teas. Watkins Baking Powder
1 1/2 teas. Watkins Cinnamon
2 Egg Whites, lightly beaten
3 Tbsp. Light Brown Sugar
1 1/2 Cups Low-Fat Milk or Soymilk, or as needed
1 Heaping Cup Very Thinly Sliced, Peeled Apple
2 Tbsp. Sliced Almonds, optional
Applesauce or Maple Syrup
Extra Cinnamon
Combine the first 4 ingredients in a mixing bowl. In another bowl, combine the beaten egg whites with the brown sugar and stir until the sugar is dissolved, then stir in the milk. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together until thoroughly combined, but do not overbeat. Add more milk if the batter seems too thick. Stir in the apple slices and optional almonds.
Lightly coat a non-stick griddle with Watkins Cooking Spray. Ladle the batter on in scant 1/4 cupfuls. Cook over medium heat on both sides until golden brown. These need to brown a bit slower than do most griddlecakes to be cooked all the way through. Keep the griddlecakes in a covered casserole dish in a 200 degree oven until all are done. Serve hot with applesauce or maple syrup and a dusting of cinnamon. Serves: 4 to 6, about 24 3- to 4-inch pancakes .
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© Copyright 1999 The Rising Stars Team
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