1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites
Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just
moistened. Beat egg whites in small bowl until stiff peaks form. Fold into
batter. Place greased teflon heart shaped molds on greased griddle (medium
high). Pour batter into molds. When bubbles begin to form, remove mold and
flip pancakes. When done, trim pancakes with knife, if necessary, for perfect
shapes. Serve with strawberry garnishes and warm real Vermont maple syrup.
Note: These are low fat, low cholesterol, but very tasty,
light and fluffy pancakes! I like to seve these to guests on special occasions,
such as birthdays, (with a candle), anniversaries, etc. Breakfast is served
on fine china; with crystal, silver, fresh flowers and candlelight.
