Lemon Pancakes Recipe

Step 1

In a large bowl, combine the dry ingredients. Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.

Step 2

In a separate bowl, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the batter.

Step 3

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

Things You'll Need

  • 1/2c All-purpose flour
  • 3ts Baking powder
  • 3tb Sugar
  • 1/4ts Salt
  • 1/4c Skim milk
  • 1/2c Club soda
  • 1 Egg yolk
  • 2tb Minced lemon zest
  • 1ts Vanilla extract
  • 1tb Canola oil
  • 2 Egg whites

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