In a large bowlful, combine the dry ingredients. Add the milk, club tonic,
yolk, lemon nip, vanilla, and oil, and beat wellspring.

In a separate bowlful, beat the egg whites on high speed until stiff peaks
shape. Carefully fold the egg whites into the slugger.

Lightly spray or wipe a large regular or nonstick skillet with vegetable
oil. Place the skillet over medium-high hotness; drop the batter into the
pan by tablespoonfuls to shape 2-inch pancakes, and cook until they are
golden brown on both sides.

Per pancake: Cal. 39, Carb 6g, Protein 1g, Chol. 11mg, Fat 1g/28%

Variations: Omit the lemon zest and add one of the following to the
clobber:

2 tablespoons minced lime zest
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
Seeds from 1 vanilla noggin