Pistachio Pancakes (4 servings) 2 cups low-fat milk 1 cup all-purpose flour 1/4 cup whole wheat flour 1/2 cup FINELY ground pistachios 1 egg plus 1 egg white 3 Tablespoons sugar 1 Tablespoon canola or vegetable oil 1 and 1/2 Teaspoons baking powder 1/4 teaspoon salt additional chopped pistachios for topping (optional) In a large mixing bowl, mix together the flours and ground pistachios. Add sugar, baking powder and salt and mix well. In a seperate medium bowl, beat the egg and egg white together. Add milk and oil and stir. Add wet ingredients to dry ingredients and stir until moistened. If the batter seems too thick... which it probably will... add water by the the Tablespoon to thin batter. (The last time I made this I added 3 or 4 Tablespoons of water.) Heat a large frying pan or griddle to medium-high heat and coat with a bit of cooking spray. Dollop the batter in 1/4 cup to 1/3 cup amounts to make the pancakes. Cook until top of pancake shows a lot of bubbles. Flip and cook other side until golden brown. Serve with butter and maple syrup, and sprinkle with additional pistachio pieces if desired. The pistachios should be ground to a sandy-like consistency. Mr Breakfast would like to thank Sisterbreakfast for this recipe. Recipe number 1660. Submitted 2/27/2006.