Yogurt Pancakes With Pomegranate

• 1 egg
• 1 egg white
• 1/2 cup plain yogurt, low- or non-fat is fine
• 3 tablespoons flour
• 1/4 teaspoon vanilla extract
• 1 teaspoon sugar
• 1 pinch salt
• 1 teaspoon butter
• 1/4 cup pomegranate seeds
• maple syrup, warmed, for serving

1. Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
2. In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
3. Scrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
4. Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
5. Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.

egg, egg, plain yogurt, flour, vanilla, sugar, salt, butter, pomegranate seeds, maple syrup

Taken from food52.com/recipes/1736-yogurt-pancakes-with-pomegranate (may not work)