A fresh take on the classic pancake. With bright flavors to really wakeup your tastebuds first thing in the morning. This is a lighter take on the recipe and while delicious it is even more delicious slathered in butter. (but honestly what isn't?!?!)
Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.
I personally like a stronger lemon flavor so I substitute a lemon flavored yogurt for plain yogurt.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 48 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 15352.4mg | 529 % | |
Potassium 238.2mg | 6 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 41.8g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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