Ingredients:
• 2 eggs, separated
• 2 tablespoons sugar
• 2 cups all-purpose flour, sifted
• 2 tablespoons vegetable oil
• 1 tablespoon applesauce
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 cups milk
• ¼ teaspoon vanilla extract
• Bananas
• Maple syrup
Preparation:
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° (mediumhigh 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. MAKES ABOUT 8 PANCAKES
Variation:
Stir 1 cup of fresh blueberries into batter for blueberry pancakes.
This recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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