Silver Dollar Pancakes with Warm Raspberry Sauce
(from Whosyababy05’s recipe box)
This sweet breakfast is perfect for a blustery morning. If you’d like, substitute frozen blueberries for the raspberries.
POINTS® Value: 6
Source: WW
Prep time: 10 minutes
Cook time: 14 minutes
Serves 4 people
Categories: Breakfast, Pancakes, WW
Ingredients
- 1 cup(s) all-purpose flour
- 1/2 cup(s) whole-grain wheat flour
- 2 Tbsp sugar
- 1 3/4 tsp baking powder
- 1/4 tsp table salt
- 1 cup(s) fat-free skim milk
- 2 large egg white(s)
- 1 cup(s) sweetened frozen red raspberries, thawed
- 1/3 cup(s) powdered sugar
- 2 tsp cornstarch
- 1/2 tsp vanilla extract
Directions
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Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
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In a large bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside.
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In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
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Ladle 1 heaping tablespoon batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250ºF oven while cooking remaining pancakes.
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To prepare sauce: combine raspberries, powdered sugar, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds. Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons sauce per serving.