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Photo of Raspberry Hotcakes by WW

Raspberry Hotcakes

8
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Our hotcakes are as light as air. The trick? Taking a bit of extra time to beat the egg whites separately.

Ingredients

all-purpose flour

1 cup(s)

baking powder

1 tsp

table salt

¼ tsp

uncooked egg yolk(s)

1 large

lemon zest

1 tsp, finely grated (zested)

low-fat buttermilk

1 cup(s)

egg white(s)

2 large

fresh raspberries

¾ cup(s)

fat-free vanilla yogurt

1 cup(s)

reduced sugar raspberry jam

¼ cup(s)

Instructions

  1. Sift together flour, baking powder and salt; set aside. In separate bowl, whisk together egg yolk, zest and buttermilk.
  2. Beat egg whites until stiff peaks form.
  3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
  4. Coat a large nonstick skillet with cooking spray and warm over medium heat. For each pancake, ladle 3 tablespoons batter onto hot skillet. Cook until the bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more.
  5. Serve immediately, with yogurt and raspberry preserves as toppings. Yields three 3-inch pancakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.

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