STACK OF PANCAKES2 eggs, separated 2 tablespoons sugar 2 cups all-purpose flour, sifted 2 tablespoons vegetable oil 1 tablespoon applesauce 4 teaspoons baking powder 1/2 teaspoon salt 2 cups milk 1/4 teaspoon vanilla extract FOR SERVING: butter or margarine Bananas Maple syrup Beat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain. Spoon the batter onto a greased hot griddle heated to about 375 degrees F (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute. Serve topped with butter or margarine, sliced bananas, and maple syrup. VARIATION: Stir 1 cup of fresh blueberries into batter for blueberry pancakes. Makes about 8 pancakes Excerpted from The Book Lover's Cookbook by Shaunda Kennedy Wenger and Janet Kay JensenCopyright © 2003 by Shaunda Kennedy Wenger Janet Kay Jensen. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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