3 large egg whites
2 large egg yolks
1/2 cup Rice Dream (original)
1/2 tsp. pure lemon extract
1/2 tsp. orange oil or extract
1/2 cup all-purpose flour
1 tsp. granulated sugar
1/2 tsp. salt
1 tbsp. canola oil
1 medium banana, sliced (optional)
1 recipe Seasoned Maple Syrup (below)
In a large bowl, whip egg whites until soft peaks form, then set aside. In a separate large bowl, beat yolks with Rice Dream and extracts. Slowly stir in flour, sugar and salt; then fold in whipped whites in three additions.
Heat canola oil on large griddle over medium heat. Then ladle pancake batter onto hot griddle for desired pancake size (about 1/4 cup per pancake). Flip the pancakes once edges are brown. Add canola oil as needed to keep pancakes from sticking.
Serve with warm Seasoned Maple Syrup.
Garnish with roasted nuts, fresh fruit and syrup.
Variations: Press a few thin banana slices into each pancake just after pouring batter onto griddle.
Tips: Stir batter just before pouring each batch. The very last batch may lose some air and result in thinner flapjacks.