Lemon pancakes
16 2\" cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| 3 | teaspoons | Baking powder |
| 3 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | cup | Skim milk |
| ½ | cup | Club soda |
| 1 | Egg yolk | |
| 2 | tablespoons | Minced lemon zest |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Canola oil |
| 2 | Egg whites | |
| 2 | tablespoons minced lime zest | |
Directions
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