Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 c. Whole wheat flour
- 2/3 c. White flour
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 2/3 c. Cooked squash, pumpkin, sweet potatoes, pureed or possibly parsnips*
- 2 x Large eggs, separated
- 1 c. Lowfat milk
- 2 tsp Melted butter
- Â Â Maple syrup
Direcciones
- *The vegetable can be leftover pumpkin or possibly squash which has been baked with maple syrup, honey, or possibly, some other sweetener and butter, or possibly sweetened sweet potatoes or possibly perhaps even sweetened parsnips. Remove any skin and puree the vegetable in a food processor or possibly put through a vegetable mill.
- Toss or possibly sift the flours, baking pwdr, and salt together. Beat the vegetable puree with the egg yolks, lowfat milk, and butter, and mix with the dry ingredients. Beat the egg whites till they hold hard peaks and fold them into the batter. Ladle about 1/4 c. of batter at a time onto a preheated, lightly greased griddle. Bake till bubbles appear on the surface, then turn and bake the other side till lightly browned. Serve with hot maple syrup.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 51 | 20% |
| Total Fat 5.76g | 7% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 852mg | 36% |
| Potassium 316mg | 9% |
| Total Carbs 41.5g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.94g | 3% |
| Protein 11.65g | 19% |
