Swedish Pancakes

Swedish pancakes can break up breakfast monotony.

     If your kids are like mine, they like pancakes.  But the same Aunt Jemima flapjacks get boring day after day, and they don't provide much nutrition.
     Swedish pancakes are heavy on eggs, which will give your kids more protein than regular pancakes, and they'll have fun rolling them up with different toppings.  I've modified the traditional recipe to leave out most of the cholesterol by eliminating two egg yolks and substituting canola oil for melted butter.
     Here's a breakfast item your kids will want to get up for:

Healthy (okay, Healthier) Swedish Pancakes

1 egg
3 egg whites
1/2 t salt
1 T sugar
11/2 c milk
3 T canola oil
3/4 c flour

Place all ingredients except milk in large bowl.  Whisk until batter is smooth.  Gradually add milk and whisk until mixture is free of lumps.  Pour onto hot griddle or pre-heated frying pan sprayed with fine layer of canola oil.  Cook until browned on both sides.  Serve with syrup, jam or jelly, powdered sugar, or brown sugar and sour cream.