Title: Lemon Pancakes
Categories: Bread Breakfast
Yield: 16 2" cakes

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

* Source: Great Good Food - by Julee Rosso * Typed for you by Karen Mintzias

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