Swedish Pancakes with Raspberries

prep time:: 5 min.
cook time:: 9 min.

Serves 2

The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.

ingredients

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

directions

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 batter.
3
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.