Side Pannel
Lemon Pancakes
Ingredients List
- 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
Directions
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
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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