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|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Unsifted whole wheat flour||1⁄2 Cup (8 tbs)|
|Light brown sugar||4 Teaspoon|
|Baking powder||2 Teaspoon|
|Unsalted margarine||1 1⁄2 Tablespoon|
|Low fat milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||3 Large|
|Non stick cooking spray||1|
Serving size: Complete recipe
Calories 961 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 5.8 mg
Sodium 1575.7 mg65.7%
Total Carbohydrates 157 g52.3%
Dietary Fiber 10.5 g41.9%
Sugars 35.9 g
Protein 38 g76.2%
Vitamin A 16.6% Vitamin C 4.9%
Calcium 113.9% Iron 45.5%
*Based on a 2000 Calorie diet
In a small saucepan, melt the margarine over moderate heat.
In a small bowl, stir the margarine into the milk, add to the flour mixture, and stir just until the dry ingredients are moistened.
In another large bowl, beat the egg whites until they are stiff but not dry.
Gently fold them into the batter.
Lightly coat a 12 inch nonstick skillet with the cooking spray and set over moderate heat.
When the skillet is hot, cook the pancakes 2 at a time, using 1/4 cup batter for each.
Cook for 2 minutes or until bubbles form on top of the pancakes; flip, then cook about 1 minute longer or until the bottom of each pancake is golden brown.