|(Karoline Boehm Goodnick for The Boston Globe)|
Whole-wheat pancakes, made with beaten egg whites, are hearty and nutty, a good match for an apple compote with walnuts, raisins, maple syrup, and warm spices. Double the compote recipe to keep on hand for other breakfasts or to set beside pork chops at supper.
|4||baking apples (see Page 19), peeled, seeded, and chopped|
|1/4||cup chopped walnuts|
|1/4||cup golden raisins|
|1/4||cup maple syrup|
|Juice of 1 lemon|
|Pinch of ground cinnamon|
|Pinch of ground nutmeg|
|Pinch of salt|
1. In a heavy saucepan over high heat, combine apples, walnuts, raisins, butter, maple syrup, water, lemon, cinnamon, nutmeg, and salt.
2. Bring liquid to a boil, lower the heat, and cook over medium-high heat, stirring often, for 10 minutes or until apples soften.
|1 1/2||cups milk|
|1/4||cup sour cream|
|2||tablespoons canola oil|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1 1/2||cups whole-wheat flour|
|1 1/2||cups all-purpose flour|
|Canola oil (for the pan)|
|1/2||cup heavy cream, softly whipped (optional)|
1. In a bowl, whisk the egg whites until they hold stiff peaks; set aside.
2. In another large bowl, stir together yolks, milk, sour cream, sugar, canola oil, and salt. With a rubber spatula, fold in the baking powder, baking soda, and whole-wheat and all-purpose flours. Fold in the whites.
3. Heat a large nonstick skillet over medium heat. Add a few drops of canola oil and swirl it around in the pan.
4. Ladle the batter by the 1/4 cupfuls, adding about 4 to the pan. Cook for 2 to 3 minutes or until bubbles form on the tops of the pancakes. Turn and cook 2 to 3 minutes more or until golden on the undersides. Wipe pan with oil between batches.
5. Serve pancakes with apple compote and whipped cream, if you like.
Karoline Boehm Goodnick