Today's recipe is
LOW FAT BLUEBERRY PANCAKES
1 large egg, separated, yoke in one bowl, white into another bowl
2 cups plain low-fat yogurt
1/2 cup unsweetened applesause
1/4 cup sugar
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1 3/4 cups all-purpose flour
Whites of 3 large eggs added to bowl with egg white (save yokes for another use)
1/2 tsp vegetable oil, more if needed
2 cups blueberries
Add yogurt, applesauce, sugar and vanilla to egg yolk. Stir to mix, then stir in baking soda, salt and flour until blended. Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir in 1/3 of the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain. Heat a griddle or large skillet over medium heat until a few drops of water dropped onto the surface dance around and then disappear.
Wipe 1/2 teaspoon vegetable oil over cooking surface with a paper towel. For each pancake, pour 1/4 cup batter onto griddle or skillet, to make a 4" pancake. Sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden-brown. Turn pancakes and cook until tops bounce back when touched, about 2 minutes. Serves 6, 4 pancakes each.
