Weight Watchers Silver Dollar Pancakes - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% low-fat milk
1 tablespoon unsalted butter, melted
1 large egg yolk
1/2 teaspoon vanilla
2 large egg whites
3 tablespoons sugar

Preparation

Whisk both flours, baking powder and salt in medium bowl.
Whisk milk, butter and egg yolk and vanilla in a small bowl.
Pour milk mixture over flour mixture; stir just until combined.
With electric mixer on high speed, beat egg whites in medium bowl until foamy.
Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
Turn and cook until underside is golden, 2 minutes.
Transfer to platter; keep warm.
Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
Serving size: about 5 mini pancakes.
Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
To freeze: Cool pancakes completely.
Divide them into stacks of five.
Wrap each stack in plastic wrap; put in freezer bag.
Seal and freeze up to 1 month.
Heat toaster oven to 350 degrees F.
Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.