Makes:
14-18 pancakes, 2 pancakes per serving
Utensil:
Saladmaster Food Processor
12" Electric Oil Core Skillet
small mixing bowl
Ingredients
1
cup
flour
(120
g)
1
cup
whole wheat flour
(120
g)
1
tablespoon
sugar
(12.5
g)
3⁄4
teaspoon
baking powder
(3.7
mL)
1⁄2
teaspoon
salt
(2.5
mL)
1⁄2
teaspoon
ground cinnamon
(2.5
mL)
1 1⁄2
cups
low-fat buttermilk
(350
mL)
1⁄2
teaspoon
baking soda
(2.5
mL)
1⁄4
cup
egg substitute
(60
mL)
1
tablespoon
unsweetened applesauce
(16
g)
1
cup
tart apple, strung, use Cone #2 (peeled, if desired)
(125
g)
1⁄2
cup
walnuts, finely chopped
(60
g)
Directions:
- In mixing bowl, combine flours, sugar, baking powder, salt and cinnamon. Whisk to blend thoroughly.
- Preheat covered electric skillet to 350°F/175°C.
- In small bowl, combine buttermilk and baking soda. Add egg substitute and applesauce, mix well. Add to dry ingredients and stir quickly to blend.
- Fold in apple, including any accumulated juice, and walnuts into batter. Batter will be thick.
- Spoon scant 1⁄4 cup (60 mL) batter into electric skillet, smoothing surface and repeating to make three pancakes at a time.
- Cook pancakes until edges are browned and bubbles appear in batter, approximately 2 minutes. Turn and cook other side until browned.
- Transfer to heated platter and keep warm.
- Repeat until all batter is cooked.
- Serve pancakes hot with warm maple syrup, if desired.
Directions
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