| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | North Dakota | Breakfast &, Brunch | 4 | Servings |
INGREDIENTS
| 2/3 | c | All-purpose flour |
| 1 | tb | Sugar |
| 1 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 1/3 | c | Nonfat plain yogurt |
| 1 | Egg | |
| 1 | tb | Margarine; melted and cooled |
| 1/2 | c | Skim milk |
| 1 | c | Fresh raspberries |
| Confectioner's sugar; optional | ||
| Raspberry jam; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Whisk together flour, sugar, baking powder and baking soda; set aside. In large bowl, whisk together yogurt, egg, margarine and milk. Stir flour mixture into liquid mixture until jus combined. Fold in raspberries. Heat a griddle coated with nonstick cooking spray over medium-heat. Drop batter by 1/4 cupfuls onto griddle; cook for 1 minute or until bubbles form on top of pancakes. Turn and cook 1 minute more. If desired, dust with confectioner's sugar and serve with jam. Serving Size: 1/4 recipe Calories: 181, Total Fat: 5gm, Calories from Fat: 23%, Saturated Fat: 1gm, Cholesterol: 55gm, Sodium: 445mg, Carbohydrate: 28gm, Protein: 7gm NOTES : Most people have eaten blueberry pancakes before but are pleasantly surprised by this version for raspberries. It's my favorite. Recipe by: Karen Edland, McHenry, North Dakota Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <[email protected]> on Dec 30, 1997
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