Sift together flour, baking powder and salt in a medium bowl; set aside.
In a small bowl, whisk together egg yolk, zest, and buttermilk.
Beat egg whites with an electric mixer until stiff peaks form.
Mix all ingredients above together.
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 2-3 minutes more.
Serve hotcakes topped with raspberry preserves and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 56mg||17 %|
|Sodium 355.1mg||12 %|
|Potassium 440.8mg||12 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 39.1g|
|Protein 19.5g||28 %|
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: 267
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