Black Walnut Custard Pancakes
If you've never tried black walnuts, then do you ever have a treat in
store! However, you can substitute English walnuts if you prefer.
1 cup all-purpose flour
1 tablespoon pourable Sugar Twin
1/8 teaspoon salt
2 cups skim milk
3 eggs or equivalent in egg substitute
1/4 cup (1 ounce) chopped black walnuts
Preheat oven to 450 degrees. Spray a rimmed 10-by-15 inch baking sheet
with butter-flavored cooking spray. In a medium bowl, combine flour,
Sugar Twin, and salt. Add milk and eggs. Mix well using a wire whisk.
Fold in walnuts. Pour mixture into prepared baking sheet. Bake for 15
to 20 minutes or until top starts to get puffy. Place baking sheet on a
wire rack and let set for 5 minutes. Cut into 8 servings. Freezes well.
Serves 8 - Each serving equals:
HE: 2/3 Br, 1/2 Pr (1/3 limited), 1/4 SM, 1/4 Fa, 1 OC
124 Calories, 4 gm Fa, 6 gm Pr, 16 gm Ca, 89 mg So, 90 mg Cl, 1 gm Fi
DIABETIC: 1 St, 1/2 Mt
HINT: Good with either Cary's Sugar Free Maple Syrup, apple butter, or
any flavor spreadable fruit.
From the "Healthy Exchanges Newsletter" Dec. 1998, p. 9
(Pretty darn good. I expected more pancake like, but had more eggs than that. Shades of an omelet. The black walnuts gave it good flavor.)