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Raspberry Hotcakes Recipe

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This recipe for Raspberry Hotcakes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 14, 2008


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

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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