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|
|Calories from Fat: 48 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 254
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