| 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"
<unicorn4@usit.net> on Dec 30, 1997
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