Raspberry Hotcakes - recipes for breakfast

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 cup raspberries

1/4 cup reduced-sugar raspberry jam

1 cup fat-free vanilla yoghurt

 

Recipe

• Sift together flour, baking powder and salt in a medium bowl; set aside.
• Whisk together egg yolk, zest and buttermilk in a small bowl; 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 non-stick frying pan with cooking spray and warm over medium heat.
• Ladle 3 tablespoons of batter onto hot frying pan 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. 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 yoghurt.

 

 

 

Recipe ends

 

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