Photo of Silver Dollar Pancakes with Warm Raspberry Sauce by WW

Silver Dollar Pancakes with Warm Raspberry Sauce

13
13
13
Smartpoints value per serving
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
4
Difficulty
Moderate
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

baking powder

1¾ tsp

table salt

¼ tsp

fat free skim milk

1 cup(s)

egg white(s)

2 large

sweetened frozen red raspberries

1 cup(s), thawed

powdered sugar

cup(s)

cornstarch

2 tsp

vanilla extract

½ tsp

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, 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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