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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Hotcakes Recipe

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This recipe for Raspberry Hotcakes is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 cup buttermilk
1 large egg yolk(s)
1 tsp lemon zest, finely grated
2 large egg white(s)
3/4 cups raspberries
1 sprays cooking spray
1/4 cup reduced-sugar raspberry jam
1 cup fat-free vanilla yogurt
Directions:
Directions:
In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; set aside.


Beat egg whites with an electric mixer until stiff peaks form.


Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.


Coat a large nonstick skillet with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked hotcakes on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)


Serve hotcakes topped with raspberry jam and yogurt. Yields about three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.

 

 

 

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