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

Serves 2

　　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

　　

Step 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.

　　

Step 2

In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.

　　

Step 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.

　　

Nutrition Per Serving

Per serving: 470.0 calories

　　35.0 calories from fat

　　4.0g total fat

　　1.0g saturated fat

　　105.0mg cholesterol

　　330.0mg sodium

　　88.0g total carbs

　　6.0g dietary fiber

　　22.0g sugars

　　21.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The 5-Factor World Diet by Harley Pasternak, M.Sc.. Copyright © 2009 by Harley Pasternak, M.Sc.. Published by Ballantine Books. All Rights Reserved.Harley Pasternak, M.Sc., has appeared on The Oprah Winfrey Show, The Tyra Banks Show, Access Hollywood, Extra, VH1, E!, and many times on the Today show. He holds a Masters of Science in exercise physiology and nutritional sciences and an honors degree in kinesiology. He is also certified by the American College of Sports Medicine and the Canadian Society of Exercise Physiology. He lives in Los Angeles, California.