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Raspberry Hotcakes




Source of Recipe


weight watchers


Recipe Introduction


Our hotcakes are as light as air. The trick? Taking a bit of extra time to beat the egg whites separately


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 peel, finely grated (zested)
1 cup buttermilk
2 large egg white(s)
3/4 cups raspberries
1 serving cooking spray, or enough to coat skillet
1 cup fat-free vanilla yogurt
1/4 cup reduced-sugar raspberry jam

Recipe



Sift together flour, baking powder and salt; set aside. In separate bowl, whisk together egg yolk, zest and buttermilk.


Beat egg whites 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. For each pancake, ladle 3 tablespoons batter onto hot skillet. Cook until the bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more.


Serve immediately, with yogurt and raspberry preserves as toppings. Yields three 3-inch pancakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.