Raspberry Hotcakes

By adlee24

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy

Our hotcakes are light and fluffy. The secret to our success? Taking the time to beat the egg whites separately.

Ingredients

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

Details

Adapted from weightwatchers.com

Preparation

Step 1

* In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; 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 about three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.