My Recipe Box - Raspberry Pancakes

Photo - Kensington Market Toronto ON

We had fresh raspberries so I made these for breakfast last weekend. I loved the batter and will use it again but probably with blueberries.

I found the recipe at Taste of Home.

YIELD:4 servings

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 - I didn't use
Confectioners' sugar
Directions

1. 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.