Ingredients for Little Lemon Pancakes
- All Purpose Flour
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- Skim Milk
- ½ cup club soda
- 1 large egg yolk
- Lemon, Zest Of
- 1 teaspoon vanilla extract
- Canola Oil
- 1 large egg white
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How to Make Little Lemon Pancakes
- Whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ cup granulated sugar, and ½ teaspoon salt in a large bowl.
- In a separate bowl, whisk together 1 cup milk, ½ cup club soda, 1 large egg yolk, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 2 tablespoons vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- In a clean bowl, beat 1 large egg white with an electric mixer until stiff, glossy peaks form.
- Gently fold the egg whites into the batter until just combined.
- Lightly spray a large nonstick skillet with cooking spray and heat over medium-high heat.
- Drop the batter by rounded tablespoons onto the hot skillet, leaving space between each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip once only.
- Serve immediately with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of maple syrup.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
0g
Carbs
1g
