Pancakes With Raspberry Sauce

By courtneyepowell

Ingredients

• 1 c white whole-wheat flour
• 1 T sugar plus 1/2 cup
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 1/4 c plain yogurt
• 1 egg
• 2 T canola oil
• 4 c fresh or frozen (thawed) raspberries
• 1 T lemon juice
• 1 c sliced strawberries
• 1 sliced banana

Details

Servings 4

Preparation

Step 1

In a large bowl whisk together flour, 1 T sugar, baking powder, baking soda and salt.

In a med bowl, beat yogurt, egg and oil until creamy. Add to the flour mixture and whisk until smooth.

Heat a nonstick griddle on med until very hot. Drop large spoonfuls of batter onto the griddle.

Cook 2-3 mins, flipping once, until done.

To make the raspberry sauce, puree 3 c of the raspberries with the 1/2 c sugar and lemon juice in a food processor or blender. When smooth, strain through a fine-meshed sieve and discard solids. Stir in the remaining raspberries.

Top pancakes with fruit and sauce and serve.