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Lemon pancakes

Yield: 16 2" cakes

Ingredients:

• 1/2 c All-purpose flour
• 3 ts Baking powder
• 3 tb Sugar
• 1/4 ts Salt
• 1/4 c Skim milk
• 1/2 c Club soda
• 1 Egg yolk
• 2 tb Minced lemon zest
• 1 ts Vanilla extract
• 1 tb Canola oil
• 2 Egg whites

Instructions:

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: 2 tablespoons minced lime zest 1 1/2 cups fresh raspberries 1 1/2 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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