Pancakes with Fresh Raspberry and Lemon Sauce

You HAVE to make these. They were so filling and tasty. They had a crepe taste to them although they are not thin like crepes. I have changed the recipe a bit by adding more milk because the batter was so incredibly thick. I am not sure how that changes the points, but I still counted them as 6 points because I didn't figure it could add that much to them.

Pancakes with Fresh Raspberry and Lemon Sauce

Serves 4
1 Cup Fresh Raspberries
1/4 Cup Sugar for sauce + 2 T for the batter
1 T lemon juice
1 1/3 Cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 8 ounce container plain fat-free yogurt
3/4 to 1 cup fat free milk
1 large egg
1 T canola oil

1. To make the raspberry sauce, combine the raspberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionaly , until a chunky sauce forms(about 6 minutes). I broke the raspberries up with a fork. Set aside.

2. To make the pancakes, combine the flour, 2 T sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, milk, egg and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.

3. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining bater to make a total of 12 pancakes. Serve with the sauce.

A serving is three pancakes and about 3 Tablespoons of sauce. 6 points!

Let me know if you make them and like them :)