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
• 1/2 cup whole-wheat flour
• 3 tablespoons white flour
• 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 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.

egg yolk, splenda, vanilla, salt, nonfat milk, flour, white flour, egg whites, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/swedish-pancakes-with-raspberries-363382 (may not work)