Recipe - Raspberry Pancakes

2/3 cup Allpurpose flour
1 tablespoon Sugar
1 teaspoon Baking powder
Three fourths teaspoon Baking soda
1/3 cup Nonfat plain yogurt
1 Egg
1 tablespoon Margarine; melted and cooled
One half cup Skim milk
1 cup Fresh raspberries
Confectioner's sugar;
optional
Raspberry jam; optional

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 mediumheat. Drop batter by
One fourth 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: One fourth 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 recipeludigest Volume 01 Number 420 by "Dorothy Tapping"
unicorn4@usit.net on Dec 30, 1997