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Print this Recipe    Praline

Praline Caramel Pancakes

1 1/2 cups skim milk
2 tablespoons butter or margarine, melted
2 teaspoons brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup cooked rice, cooled
1/3 cup pecans, coarsely chopped
4 egg whites, stiffly beaten
Vegetable cooking spray
Maple syrup (optional)

Combine milk, margarine, brandy, vanilla, flour, sugar, baking
powder, salt, cinnamon in large bowl; stir until smooth. Stir in
rice and pecans. Fold in beaten egg whites. Pour scant 1/4 cup
batter onto hot griddle coated with cooking spray over medium heat
until bubbles form on top and underside is lightly browned. Turn
to brown other side. Serve warm drizzled with syrup.

Makes 6 servings.

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