2/3 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder3/4 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 - I didn't use Confectioners' sugar Directions1. 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. Nutritional Facts
2 pancakes (calculated without jam and confectioners' sugar) equals 178 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 405 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein.Diabetic Exchanges: 1-1/2 starch, 1 fat.