Categories: Breads, Breakfast 
      Yield: 16 2" cakes 
  
    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 ts 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