|one t||baking powder|
|one t||vanilla extract|
|one T||no salt added butter, melted|
Separate egg yolks from whites. Place egg whites in medium mixing bowl and whip until stiff and fluffy.
In another bowl, combine egg yolks and all other ingredients. Mix until batter is smooth.
Gently fold egg whites into batter.
Preheat skillet. When hot (water drop "dances"), pour in one cup batter for each pancake.
Cook until bubbles form on top of pancake, break open and flip onto other side in skillet. Lightly brown and serve.
|Sodium content in milligrams|
|one t||baking powder||480|
|one T||no salt added butter||1|
|Recipe total = 733 mg|
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