Silver Dollar Pancakes with Warm Raspberry Sauce
12
Points®
Total time: 24 min • Prep: 10 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This sweet breakfast is perfect for a blustery morning. If you'd like, substitute frozen blueberries for the raspberries.
Ingredients
All-purpose flour
1 cup(s)
Whole-grain wheat flour
½ cup(s)
Sugar
2 tbsp(s)
Baking powder
1¾ tsp(s)
Table salt
¼ tsp(s)
Fat-free skim milk
1 cup(s)
Egg whites
2 serving(s), large
Sweetened frozen red raspberries
1 cup(s), thawed
Powdered sugar (confectioner's)
⅓ cup(s)
Cornstarch
2 tsp(s)
Vanilla extract
½ tsp(s)
Instructions
1
Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
2
In a large bowl, combine both flours, 2 tablespoons sugar, baking powder and salt. Mix well with a fork and set aside.
3
In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
4
Ladle 1 heaping tablespoon batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250ºF oven while cooking remaining pancakes.
5
To prepare sauce: combine raspberries, powdered sugar, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds. Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons sauce per serving.
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