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RASPBERRY HOTCAKES

Source of Recipe

WW


Recipe Introduction

Preparation Time: 15 minutes Cooking Time: 10 minutes Difficulty: Easy Serves: 4 WW Points: 4

List of Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 large egg yolk(s)
1 tsp lemon zest, finely grated
1 cup buttermilk
2 large egg white(s)
3/4 cups raspberries
1 sprays cooking spray
1/4 cup reduced-sugar raspberry jam
1 cup fat-free vanilla yogurt



Recipe

Sift together flour, baking powder and salt in a medium bowl; set aside. Whisk together egg yolk, zest and buttermilk in a small bowl; set aside.


Beat egg whites with an electric mixer until stiff peaks form.


Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.


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.)


Serve hotcakes topped with raspberry jam and yogurt. Yields three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.