If cholesterol is no issue, it is hard to beat Baked German Pancake (right, photo at left, left, photo below) made with real eggs and butter for a weekend breakfast. Over the years I have tried a variation of this pancake using various brands of "egg equivalent", some working better than others in achieving a puffy pancake. Recently I was unable to find any egg equivalents, only boxed egg whites. I searched for advice but could find no on-line recipes for puffy egg-white pancakes so decided to experiment.
Alex's Almond Pancakes, I added some almond extract, a definate plus.
Serves 2, maybe 3?
In a medium bowl combine:
1/2 c all-purpose flour
1/2 c fat-free milk
3/4 c egg whites (preferably from fresh eggs)
1 t almond extractIn a cast iron skillet (~9'' diameter) or glass pan (~6' x 10"/~60" sq) put
1 T vegetable oil spread such as Earth Balance
Remove pan from oven and tilt until bottom surface and sides are covered with melted spread. Pour batter into pan and cook until pancake is puffed and brown, about 25 minutes.
Remove from pan, slice into servings and serve with warm maple syrup.
* Bottom photo shows mixture made with fresh egg whites, 2nd from bottom photo shows mixture maded with boxed egg whites.