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Lemon Pancakes

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      Title: LEMON PANCAKES
 Categories: Breads, 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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