Yield: 16 2" cakes
|½ cup||All-purpose flour|
|3 teaspoons||Baking powder|
|¼ cup||Skim milk|
|½ cup||Club soda|
|2 tablespoons||Minced lemon zest|
|1 teaspoon||Vanilla extract|
|1 tablespoon||Canola oil|
|2||tablespoons minced lime zest|
In a large bowl, combine the dry ingredients. Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.
In a separate bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the batter.
Lightly spray or wipe a large regular or nonstick skillet with vegetable oil. Place the skillet over medium-high heat; drop the batter into the pan by tablespoonfuls to form 2-inch pancakes, and cook until they are golden brown on both sides.
Per pancake: Cal. 39, Carb 6g, Protein 1g, Chol. 11mg, Fat 1g/28% Variations: Omit the lemon zest and add one of the following to the batter:
1½ cups fresh raspberries 1 ½ cups fresh blueberries Seeds from 1 vanilla bean * Source: Great Good Food - by Julee Rosso * Typed for you by Karen Mintzias