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
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
*
Yields
16 2″ cakes