Lemon Pancakes

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 t 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