Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just moistened. Beat egg whites in small bowl until stiff peaks form. Fold into batter. Place greased teflon heart shaped molds on greased griddle (medium high). Pour batter into molds. When bubbles begin to form, remove mold and flip pancakes. When done, trim pancakes with knife, if necessary, for perfect shapes. Serve with strawberry garnishes and warm real Vermont maple syrup.

Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes!

Love & Hugs,

AngelBear7042