Lemon Pancakes with Raspberry Sauce

Ingredients

• 1 Cup Raspberries
• 1/4 Cup Sugar
• 2 Tablespoons Sugar
• 1 Tablespoon Lemon Juice
• 1 1/3 Cup All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 (8oz) Container Plain Fat-Free Yogurt
• 1/2 Cup Fat-Free Milk
• 1 Large Egg
• 1 Tablespoon Canola Oil

Instructions

1. Step 1 - Start off by preparing the raspberry sauce, as it is slightly easy to burn. Combine the raspberries, lemon juice and 1/4 cup of sugar in a small sauce pan over medium heat. Cook, stirring occasionally until a sauce forms, about six minutes. Once finished cooking transfer to a serving bowl and set aside.
2. Step 2 - To make the pancakes, combine the flour, 2 Tablespoons sugar, baking powder, baking soda and salt in a large bowl. In a separate smaller bowl whisk yogurt, milk, egg and oil until well blended. Add yogurt mixture to the flour mixture and mix until smooth.
3. Step 3 - Spray nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scan 1/4 cupfuls of the batter onto griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2 to 3 minutes. Turn and cook until golden brown, around 2 minutes longer. Continue until batter has been used and serve with sauce.