Sure, I know you all have had Aunt Jemima, Bisquick and other cakes to brag about, but these I found extra good in my "Great Good Food Cookbook" lucious lower-fat cooking by Julee Rosso co-author of the "Silver Palate" cookbooks and the "New Basic Cookbook.
These jewels can stand alone or top with raspberries, blueberries, bananas,or even peaches. They are soooooooo yummy and light and the best part...only 39 calories per a 2 inch cake! ( but who can eat just one right?) anyways...here is the recipe.
Lemon Pancakes
Yield: 16 2-in pancakes
1/2 cup flour
3 teas. baking powder
3 Tbls sugar
1/4 tsp salt
1/4 cup skim milk
1/2 cup club soda
1 egg yolk
2 Tbls lemon zest. ( more if you want)
1 tsp vanilla extract ( I always use pure vanilla)
2 egg whites.
1. In a large bowl, combine the dry ingredients. Add milk,club soda, egg yolk, lemon zest,vanilla and oil. and beat well.
2, In a separate bowl, beat egg whites until stiff on high with a mixer.( they want to be beat stiff)... Carefully fold into the batter
3. Lightly spray or wipe a large non-stick skillet over med highheat: drop the batter into the pan by Tablespoonfuls to form 2 inch cakes, and cook until they are golden brown, flip them gently and cook the other side the same.
I topped mine with raspberries and ( a dollop of whipped cream) and Oh MY.. Dessert Delicious! You could toss the berries into the batter at the last minute before cooking them if you wanted too... Go ahead try them... You will Love them.
Until next time... Bon Appetite!
