Lemon pancakes

Yield: 16 2" cakes

Measure 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

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

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