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Lemon Pancakes Recipe

Serves 16

Per Pancake: 39 calories, 6g carb, 1g, protein, 11mg cholestrol, 1g fat (28% CFF).

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


Instructions:

1. In a large bowl, combine the dry ingredients.
2. Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.
3. In a separate bowl, beat the egg whites on high speed until stiff peaks form.
4. Carefully fold the egg whites into the batter.
5. Lightly spray or wipe a large regular or nonstick skillet with vegetable oil.
6. 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.
7. 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



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Main Ingredient:Fruit / Lemon
Course:Breakfast
Brunch
Cuisine:American
Preparation Method:Fry
Dish:Pancake
Special Diet:Low Fat
Difficulty:Easy

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