MIXED BERRY PANCAKES

In my "it's almost summer and I should probably start eating better" plan, I found this recipe from Weight Watchers, and it is so amazing - only 4 PTS and full of flavor!  Not as small as silver dollar pancakes but still on the petite side. Bursting with berries, they're just the right amount to satisfy. Extras freeze and reheat well. 

MIXED BERRY PANCAKES

	3 cup(s) mixed berries, fresh or frozen and thawed (chopped if large)
	1 Tbsp fresh lemon juice, or more to taste
	1 cup(s) all-purpose flour
	2 Tbsp sugar, granulated
	1/2 tsp baking powder
	1/8 tsp table salt
	1 cup(s) buttermilk
	1 large egg(s), separated
	2 large egg white(s)
	2 tsp unsalted butter, divided
	1 Tbsp powdered sugar, for dusting

In  a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk.

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.

4 PTS per serving.