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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.

 

 

 


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