Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 lge egg yolk(s)
1 tsp lemon zest, finely grated
1 C buttermilk
2 lge egg white(s)
3/4 C raspberries
1 serving cooking spray
1/4 C reduced-sugar raspberry jam
1 C FF vanilla yogurt
Sift together flour, baking powder and salt in a medium bowl; set aside. In a small bowl, whisk together egg yolk, zest and buttermilk. 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 keep hot. Repeat with remaining batter.
Serve hotcakes topped with raspberry jam and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving
