Lemon Pancakes Recipe
Yield: 16 2" cakesRecipe by luhu.jp
Ingredients:
1/2 cup: All-purpose flour,
3 tsp: Baking powder,
3 tbsp: Sugar,
1/4 tsp: Salt,
1/4 cup: Skim milk,
1/2 cup: Club soda,
1: Egg yolk,
2 tbsp: Minced lemon zest,
1 tsp: Vanilla extract,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp