2 c. quick bread mix
1 tsp. cinnamon
1 lg. egg, separated
Non-stick cooking spray or oil
1 1/4 skim milk
1/4 c. sour cream
1/2 c. peeled, chopped apple

In large bowl, combine quick bread mix and cinnamon; set aside. In a 2 cup glass measuring cup, combine milk, sour cream and egg yolk. Add to dry ingredients all at once and stir just until moist (batter will be lumpy). Fold in apples.

In a small bowl, beat egg white until it holds, stiff, dry peaks; fold into batter. Do not overmix.

Lightly coat a heavy 12 inch skillet with cooking spray or oil; set over moderate heat. Using 1/4 cup batter per pancake, pour in the batter 2-3 pancakes at a time and cook 1-2 minutes until pancake bubbles. Turn and brown 1-2 minutes more. Makes 15 pancakes.