| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Breakfast |
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 |
|
2 |
tablespoons minced lime zest |
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:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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