KitchenAid 9706634D manual Pancakes, Crispy Waffles

Pancakes

11⁄2 cups all-purpose flour

2teaspoons baking powder

1teaspoon sugar 1⁄2 teaspoon salt

1⁄2 cup fat-free egg substitute or 2 eggs

11⁄4 cups low-fat milk

3tablespoons shortening, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add all remaining ingredients. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and mix about 15 seconds, or until smooth.

Spray griddle or heavy skillet with no-stick cooking spray. Heat griddle to medium-high heat. Pour about 1⁄3 cup batter for each pancake onto griddle. Cook 1 to 2 minutes, or until bubbles form on surface and edges become dry. Turn and cook 1 to 2 minutes longer, or until golden brown on underside.

Yield: 4 servings (2 pancakes per serving).

Per serving: About 318 cal, 11 g protein, 41 g carb, 11 g fat, 6 mg chol, 490 mg sodium.

Crispy Waffles

2cups all-purpose flour

3teaspoons baking powder

2tablespoons sugar 1⁄2 teaspoon salt

2eggs, separated 11⁄4 cups low-fat milk

1⁄4 cup butter or margarine, melted

Combine flour, baking powder, sugar, and salt in mixer bowl. Add egg yolks, milk, and butter. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Continuing on Speed 4, mix about 15 seconds, or until smooth. Pour mixture into another bowl. Clean mixer bowl.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites are stiff but not dry. Gently fold egg whites into flour mixture.

Spray waffle iron with no-stick cooking spray. Heat waffle iron. Pour about 1⁄3 cup batter for each waffle onto iron. Bake 3 to 5 minutes, or until golden brown.

Yield: 6 servings (1 waffle per serving).

Per serving: About 287 cal, 8 g protein, 39 g carb, 10 g fat, 75 mg chol, 441 mg sodium.

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