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Pancakes
1
1
/2 cups all-purpose
flour
2 teaspoons 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 protein, 41 g carb,
11 g fat, 6 mg chol, 490 mg sodium.
Crispy Waffles
2 cups all-purpose
flour
3 teaspoons 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 protein, 39 g carb,
10 g fat, 75 mg chol, 441 mg sodium.
*Wire Whip sold separately for model K4SS.