Try this Raspberry Hotcakes (4 Pts) recipe, or contribute your own.
Suggest a better descriptionSift 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
per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 267 | ||
Calories from Fat: 23 (9%) | ||
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Amt Per Serving | % DV | |
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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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