Whole-wheat pancakes with apple compote

2. Bring liquid to a boil, lower the heat, and cook over medium-high heat, stirring often, for 10 minutes or until apples soften.

PANCAKES

4 eggs, separated 1 1/2 cups milk 1/4 cup sour cream 1/4 cup sugar 2 tablespoons canola oil 1/2 teaspoon salt 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