Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For convenience, make the pancakes up to a day ahead and reheat them in the oven before serving.

David Bonom
Recipe by Cooking Light November 2005


Recipe Summary

12 servings (serving size: 4 pancakes)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl, stirring until blended. Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.

  • Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned. Arrange on two baking sheets coated with cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.

  • Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a trout piece; sprinkle with chives.

Nutrition Facts

149 calories; calories from fat 28%; fat 4.6g; saturated fat 0.7g; mono fat 2.7g; poly fat 0.6g; protein 5.4g; carbohydrates 22g; fiber 1.7g; cholesterol 8mg; iron 0.6mg; sodium 260mg; calcium 12mg.