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61
Pancakes
1
1
⁄2 cups all-purpose
flour
2teaspoons baking
powder
1 teaspoon sugar
1
⁄2 teaspoon salt
1
⁄2 cup fat-free egg
substitute or 2 eggs
1
1
⁄4 cups low-fat milk
3 tablespoons
shortening, melted
Combine flour, baking powder, sugar, and salt in
mixer bowl. Add all remaining ingredients. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Turn to Speed 4
and mix about 15 seconds, or until smooth.
Spray griddle or heavy skillet with no-stick cooking
spray. Heat griddle to medium-high heat. Pour
about
1
⁄3 cup batter for each pancake onto griddle.
Cook 1 to 2 minutes, or until bubbles form on
surface and edges become dry. Turn and cook 1 to
2 minutes longer, or until golden brown on
underside.
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g pro, 41 g carb,
11 g fat, 6 mg chol, 490 mg sod.
Crispy Waffles
2 cups all-purpose
flour
3teaspoons baking
powder
2 tablespoons sugar
1
⁄
2 teaspoon salt
2 eggs, separated
1
1
⁄4 cups low-fat milk
1
⁄4 cup butter or
margarine, melted
Combine flour, baking powder, sugar, and salt in
mixer bowl. Add egg yolks, milk, and butter. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Continuing on
Speed 4, mix about 15 seconds, or until smooth.
Pour mixture into another bowl. Clean mixer bowl.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip until
whites are stiff but not dry. Gently fold egg whites
into flour mixture.
Spray waffle iron with no-stick cooking spray. Heat
waffle iron. Pour about
1
⁄3 cup batter for each waffle
onto iron. Bake 3 to 5 minutes, or until golden
brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 287 cal, 8 g pro, 39 g carb,
10 g fat, 75 mg chol, 441 mg sod.
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