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