Swedish Pancakes with Raspberries


  • 1 large egg yolk
  • 2 tablespoons Splenda or other sugar substitute
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup nonfat milk
  • ½ cup whole-wheat flour
  • 3 tablespoons white flour
  • + 2 more ingredients
    • 3 egg whites
    • 1 cup fresh raspberries

1. In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter. 2. In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batt...

View full recipe at SpringPad


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