Pancakes

A word about these pancakes, they are Weight Watchers friendly with 1 point per medium size cake and they are so light and delicious you will want to refrigerate any leftovers to eat as a snack during the week. Beating the egg whites and folding them into the batter makes this a very light and airy pancake. They should be cooked on medium-low heat to cook slowly and turn golden. You can make tiny little silver-dollar size cakes by using a tablespoon to scoop the batter into the pan or make a medium size pancake using a 1/3 measuring cup to scoop the batter into the warm griddle. Top with yogurt and fruit for a healthy alternative to syrup and butter.

Preheat your griddle to medium low and spray with cooking spray

Ingredients

• 1 cup of flour
• 1-1/2 teaspoon baking powder
• 2 tablespoons of sugar
• ½ teaspoon salt
• 2 eggs, separated
• ¾ cup fat-free milk

Directions

1. Blend dry ingredients in a mixing bowl
2. Stir together the egg yolks and milk in another bowl or cup
3. Beat yolk mixture into flour mixture creating the batter
4. Beat egg whites in a clean bowl with electric mixer until stiff peaks form
5. Fold 1/3 of the egg whites into the batter to lighten it up
6. Fold in remaining egg whites gently mixing until egg whites disappear
7. Scoop a scant 1/3 cup of batter onto griddle – the batter will not pour – it will be stiff and airy, smooth out with a knife
8. Cook for about 1 – 2 minutes and then flip and cook for 2 minutes more

Makes about 12 medium size pancakes or 30 silver-dollar size pancakes