Recipe by internetnut
My family really liked these pancakes even my picky 7 yr old niece and 6 yr old newphew. They gobbled these right down and ate them with there hands like cookies. When I made these I used Splenda for baking and no sugar added fruit cocktail that was in pear juice. I did need to add a bit of water to my batter. I got this recipe from Family Time Dish.
Top Review by Sydney Mike
I grew up loving fruit cocktail & used to eat it plain, with a scoop of ice cream (any flavor), over pound cake, etc, so when I saw that ingredient included in these pancakes, I just had to try them, & I'm glad I did, 'cause THESE PANCAKES ARE GREAT! Served them with both puer maple syrup (on the side) AND the mashed strawberries (on the side)! Liked them both ways, but did kinda prefer the berries! AN ABSOLUTE KEEPER OF A RECIPE ~ Thanks, much, for sharing it! [Tagged, made & reviewed in Bargain Basement tag]
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 egg whites
- 1 (16 ounce) canjuice-packed fruit cocktail in juice, drained and juice reserved
- maple syrup or chopped fresh strawberries, macerated with a little sugar
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Spray 2 non-stick cookie sheets with vegetable oil and set aside.
- Sift the dry ingredients together and set aside.
- Beat the egg whites until frothy.
- Beat in the juice.
- Gradually add the dry mixture, stirring until well blended.
- Fold in the fruit cocktail.
- Using an 1/8 cup (2 tablespoons measure), scoop dollops of pancake batter 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, fresh strawberries, peaches, or other fruit.