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Raspberry Pancakes

Name: Raspberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!—Karen Edland, McHenry, North Dakota

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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

Directions

Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside.
In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
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.

Nutrition Facts

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

Raspberry Pancakes

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Ingredients

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