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| Lemon Pancakes Recipe |
Category: Breads
Rating:
N/A
Servings: 16
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Ingredients
1/2 cup all-purpose flour
3 teaspoon baking powder
3 tablespoon sugar
1/4 teaspoon salt
1/4 cup skim milk
1/2 cup club soda
1 egg yolk
2 tablespoon minced lemon zest
1 teaspoon vanilla extract
1 tablespoon canola oil
2 egg whites
Cooking 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
breads,breakfast
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