Silver Dollar Pancake POINTS® value | 6 Servings | 4 Preparation Time | 10 min Cooking Time | 14 min Level of Difficulty | Moderate breakfast | This sweet breakfast is perfect for a blustery morning. If you`d like, substitute frozen blueberries for the raspberries. Ingredients: 1 cup all-purpose flour 1/2 cup whole-grain wheat flour 2 Tbsp sugar 1 3/4 tsp baking powder 1/4 tsp table salt 1 cup fat-free skim milk 2 large egg white(s) 1 cup sweetened frozen red raspberries, thawed 1/3 cup powdered sugar 2 tsp cornstarch 1/2 tsp vanilla extract

Directions: Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat. In a large bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside. In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps). 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. 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.