POINTSŪ Value | 4 Servings | 4 Preparation Time | 15 min Cooking Time | 10 min Level of Difficulty | Easy
breakfast | Our hotcakes are as light as air. The trick? Taking the time to beat the egg whites separately.
1 cup all-purpose flour 1 tsp baking powder 1/4 tsp table salt 1 large egg yolk(s) 1 tsp lemon zest, finely grated 1 cup buttermilk 2 large egg white(s) 3/4 cups raspberries 1 sprays cooking spray 1/4 cup reduced-sugar raspberry jam 1 cup fat-free vanilla yogurt
Instructions
1. Sift together flour, baking powder and salt in a medium bowl; set aside. Whisk together egg yolk, zest and buttermilk in a small bowl; set aside. 2. Beat egg whites with an electric mixer until stiff peaks form. 3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries. 4. 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 to 3 minutes more. Set aside and keep hot. Repeat with remaining batter. 5. Serve hotcakes topped with raspberry jam and yogurt. Yields three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
