Raspberry Hotcakes (4 Pts)

Ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 teaspoon lemon zest finely grated
• 1 cup buttermilk
• 2 large egg whites
• 3/4 cups raspberries
• cooking spray
• 1 cup fat-free vanilla yogurt
• 1/4 cup reduced-sugar raspberry jam

Instructions

1. Sift together flour, baking powder and salt in a medium bowl; set aside.
2. In a small bowl, whisk together egg yolk, zest, and buttermilk.
3. Beat egg whites with an electric mixer until stiff peaks form.
4. Mix all ingredients above together.
5. Coat a large nonstick skillet with cooking spray and warm over medium heat.
6. Ladle 3 Tablespoons of batter onto hot skillet to make each hotcake. Cook
7. until bottom is set and golden brown, about 2 minutes; flip and cook until
8. firm, about 2-3 minutes more.
9. Serve hotcakes topped with raspberry preserves and yogurt.
10. Yields three 3-inch hotcakes, 1/4 cup of yogurt, and 1 Tablespoon of jam
11. per serving.