Fluffy Pancakes With Orange Maple Syrup

For the MASHED POTATO: peel and dice two medium-small white potatoes.

Place in a medium saucepan on high heat and add enough water to cover.

Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.

Mash potatoes with potato masher and enough milk to make them creamy.

For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.

Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.

In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.

Stir in pancake syrup. Serve warm.

For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.

Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.

Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.

Add milk and vanilla, and whisk till smooth.

Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.

Fold in beaten egg whites.

On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.