Not So Plain Pancakes
Makes 18 4-inch pancakes
These pancakes are deceptively simple-looking. You'll never get anything like this out of a box!
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
1 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 ounces egg substitute
1 cup evaporated skim milk
¼ cup Prune Syrup (see recipe below)
¼ cup White Grape Syrup (see recipe below)
vegetable oil cooking spray
how to prepare
Combine dry ingredients in a large bowl.
Place the eggs, skim milk, and Prune Syrup and White Grape Syrup in a blender and process until well mixed, about 10 to 15 seconds. Pour into the flour mixture and stir gently until well mixed and all the flour is absorbed.
Preheat a nonstick skillet over high heat to 400°, about 4 minutes. Reduce the heat to medium and lightly coat the skillet with vegetable-oil cooking spray.
For each pancake, pour ¼ cup of the batter into the skillet. When the edges turn light brown and bubbles start to form, flip the pancake to the other side and cook until done. Keep warm and repeat with the remaining batter. Serve with White Grape or Apple Syrup, sliced fresh fruit, or low-calorie pancake syrup.
Copyright 1993 by Paul Prudhomme