Raspberry Hotcakes
7
Points®
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(s)
Table salt
¼ tsp(s)
Uncooked egg yolks
1 large
Lemon zest
1 tsp(s), finely grated (zested)
1% low-fat buttermilk
1 cup(s)
Egg whites
2 serving(s), large
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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