Raspberry Hotcakes POINTS® value | 4 Servings | 4 Preparation Time | 15 min Cooking Time | 10 min Level of Difficulty | Easy breakfast | Our hotcakes are as light as air. The trick? Taking the time to beat the egg whites separately. Ingredients: 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp table salt 1 large egg yolk(s) 1 tsp lemon zest, finely grated 1 cup buttermilk 2 large egg white(s) 3/4 cups raspberries 1 serving cooking spray (5 one-second sprays per serving) 1/4 cup reduced-sugar raspberry jam 1 cup fat-free vanilla yogurt

Directions: 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.