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Ingredients
- 1/2 cups cake flour
- 3 Tbs. sugar
- 1/2 tsp. baking soda
- 1 (16oz) container of fat free sour cream
- 3/4 cup fat free egg substitute
- 1 (6oz) container fresh raspberries
Details
Preparation time 5mins
Cooking time 15mins
Preparation
Step 1
1. Whisk together flour, sugar, and baking soda in small bowl. Whisk in sour cream and egg substitute until smooth.
2. Spray nonstick griddle with nonstick spray and set over medium heat. Drop 1/8 cupfuls of batter onto griddle. cook until bubbles appear and edges of pancakes look dry, about 2 minutes. Gently turn pancakes over and cook until golden brown on second side, about 2 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making a total of 24 pancakes. serve topped with raspberries.
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