| Ingredient | ULF # | Portion |
|---|---|---|
| Int'l Food Flour, sifted | 345010 | 1/2 cup |
| Cargill Cane Sugar | 340164 | 2 Tbsp. |
| Chefs Companion Baking Powder | 3647293 | 2 tsp. |
| Diamond Crystal Kosher Salt box | 308709 | 1/2 tsp. |
| Baron Spices Ground Cinnamon | 290826 | 1/2 tsp. |
| Land O'Lakes Select Skim Milk | 149343 | 1/2 cup |
| Buckeye Quick Rolled Oats | 390402 | 1/2 cup |
| Sparboe Farms Egg Whites, at room temperature | 215608 | 2 each |
| Chef's Pride Canola Oil | 261371 | 3 Tbsp. |
Sift together the first 5 ingredients; set aside. In a small heavy saucepan, scald milk over moderate heat; add oats, remove from heat, and allow to stand 10 minutes. In a medium bowl, combine oat mixture with dry ingredients, egg whites, and oil, stirring just until mixed. For each pancake, pour ¼ cup batter onto a hot greased griddle, skillet, or electric fry pan. Cook over medium (350-375°F) heat, turning pancakes when tops are puffed, bubbles form, and bottom edges are browned. Repeat process until all batter is used. Top with apples slices, if desired.
