2      cups          all-purpose flour
   1      cup           sugar
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   2                    egg whites
  16      ounce can     juice-packed fruit cocktail -- drain/reserve juice
                        maple syrup -- OR
                        chopped fresh strawberries -- macerated with
                        a little sugar
Preheat the oven to 350=B0. Spray 2 nonstick cookie sheets with vegetable=
 oil
an set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2" between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.=20
*2 Tbsp. measure =3D coffee scoop.