Preparation / Directions:
1. Preheat the oven to 350F. Spray 2 non-stick cookie sheets with vegetable oil and set aside. 2. Sift the dry ingredients together and set aside. Beat the egg whites until frothy. Beat in the juice from the 16-ounce can of fruit cocktail. Gradually add the dry mixture, stirring until well blended. Fold in the drained fruit cocktail. 3. Using an 1/8-cup (2 tablespoon) measure, scoop dollops of pancake onto the sprayed pans, leaving at least 2 inches between the pancakes. Bake for 10 to 15 minutes or until puffed and golden. Serve hot with maple syrup, or with chopped fresh strawberries macerated with a little sugar, or with other fresh fruit.
|
