1 1/4 c. sifted all-purpose
1/2 tsp. salt
1 tsp. baking soda
pinch of baking powder
1 egg yolk, slightly beaten
1 (8 oz.) container plain
1/4 c. skim milk
2 egg whites
Sift flour, salt, baking soda and baking powder into
mixing bowl. Add egg yolk, yogurt and milk; stir until all are
moistened. Batter will be lumpy. Beat egg whites until stiff;
fold into batter. Heat nonstick skillet until drop of water
dances on top. Use a tablespoon to drop level spoons of batter
in skillet. Cook until bubbles on top. Turn and brown other
side until brown. Serve hot. Makes 25 (3-inch) pancakes, 30
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