Fluffy Pancakes With Orange Maple Syrup

Recipe by LUv 2 BaKE
READY IN: 40mins




  • For the MASHED POTATO: peel and dice two medium-small white potatoes.
  • Place in a medium saucepan on high heat and add enough water to cover.
  • Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
  • Mash potatoes with potato masher and enough milk to make them creamy.
  • For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
  • Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
  • In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
  • Stir in pancake syrup. Serve warm.
  • For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
  • Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
  • Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
  • Add milk and vanilla, and whisk till smooth.
  • Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
  • Fold in beaten egg whites.
  • On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.