Pancakes are a favorite of mine, but when watching my waistline, they’ve seemed out of reach.
Fortunately, I discovered Lemon Pancakes with Fresh Raspberry Sauce. I can now keep the calories light and still appreciate the joy of pancakes. Not only do they taste good, but you get three. It’s pancake heaven.
Finding the ingredients wasn’t difficult at all. My only “problems” were the cost of raspberries made me roll my eyes and grimace, and I had to get a huge container of plain yogurt. Now that’s not a bad thing, because with leftover yogurt, I can make more pancakes later.
After rolling up my sleeves, I was pleased to discover the recipe went well in the preparation process. I’m a flour-all-over-the-kitchen kind of girl, but somehow I was able to limit my spills to the counter for once.
When I reached the cooking stage, the batter handled just like traditional pancakes, came out of the pan well, and piled up nicely. The one thing to watch is the size. I was at least a pancake short at the end. Something tells me I had a pancake or two that were larger than they should have been. I guess my idea of “scant,” wasn’t quite in line with the recipe’s creator.
I used the raspberry sauce, but there’s a suggestion at the end of the steps for substituting raspberry preserves for those who want to save a little time.
I loved this recipe. Although I didn’t get my sugar-rich maple syrup or my chocolate-chip pancakes, I didn’t miss them one bit.
Here’s what you do:
1) To make the raspberry sauce, combine the raspberries, ¼ cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2) To make the pancakes, combine the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, milk, egg, and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3) Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant ¼ cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden-brown, about 2 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the sauce.
Timesaver: For the same points value, skip the raspberry sauce and serve the pancakes with ½ cup reduced-sugar raspberry preserves.