Raspberry Hotcakes

7
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Our hotcakes are light and fluffy. The secret to our success? Taking the time to beat the egg whites separately.

Ingredients

all-purpose flour

1 cup(s)

baking powder

1 tsp

table salt

¼ tsp

low-fat buttermilk

1 cup(s)

uncooked egg yolk(s)

1 large

lemon zest

1 tsp, finely grated

egg white(s)

2 large

fresh raspberries

¾ cup(s)

cooking spray

1 spray(s)

reduced sugar raspberry jam

¼ cup(s)

fat-free vanilla yogurt

1 cup(s)

Instructions

  1. In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; set aside.
  2. Beat egg whites with an electric mixer 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. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked hotcakes on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)
  5. Serve hotcakes topped with raspberry jam and yogurt. Yields about three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.

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