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Title: Raspberry Pancakes Categories: Breakfast &, Brunch Yield: 4 Servings 2/3 c All-purpose flour 1 tb Sugar 1 ts Baking powder 3/4 ts Baking soda 1/3 c Nonfat plain yogurt 1 Egg 1 tb Margarine; melted and cooled 1/2 c Skim milk 1 c Fresh raspberries Confectioner's sugar; -optional Raspberry jam; optional Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Whisk together flour, sugar, baking powder and baking soda; set aside. In large bowl, whisk together yogurt, egg, margarine and milk. Stir flour mixture into liquid mixture until jus combined. Fold in raspberries. Heat a griddle coated with nonstick cooking spray over medium-heat. Drop batter by 1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of pancakes. Turn and cook 1 minute more. If desired, dust with confectioner's sugar and serve with jam. Serving Size: 1/4 recipe Calories: 181, Total Fat: 5gm, Calories from Fat: 23%, Saturated Fat: 1gm, Cholesterol: 55gm, Sodium: 445mg, Carbohydrate: 28gm, Protein: 7gm NOTES : Most people have eaten blueberry pancakes before but are pleasantly surprised by this version for raspberries. It's my favorite. Recipe by: Karen Edland, McHenry, North Dakota Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" |