NEXT RECIPE >

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plain yogurt
  • 1 large egg, beaten lightly
  • 1 tablespoon butter, melted and cooled
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • Raspberry jam
  • Confectioners' sugar

Nutritional Facts

178 calories: 2 each, 6g fat (3g saturated fat), 68mg cholesterol, 405mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 6g protein Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside.
  2. In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
  3. Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar. Yield: 4 servings.
Originally published as Raspberry Pancakes in Country Woman July/August 1990, p35


Reviews for Raspberry Pancakes

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sbtm25
Reviewed Nov. 22, 2015

"This was delicious! All I had was frozen raspberries and greek yogurt, it turned out fantastic. Did the optional pinch of salt and the flavors are spot-on. A huge hit in my house. Because I had frozen raspberries, they broke up when I folded them in- a good thing I think, as the larger chunks added too much isolated liquid and made the lump cook unevenly. Thanks for the recipe!"

MY REVIEW
harmonygal
Reviewed Mar. 9, 2011

"I've eaten Karen's food before, and she is an excellent cook. These are definitely a treat. Now we just have to wait for raspberry season again! Thanks for sharing Karen."

Loading Image