Lemon Pancakes with Rasberry Sauce

Ingredients:

• 1 cup rasberries
• 1/4 cup sugar + 2 tbsp sugar
• 1 tbsp lemon juice
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1 (8 oz) container plain (or lemon) fat-free yogurt
• 1/2 cup skim milk
• 1 large egg
• 1 tbsp canola oil

 Makes 4 Servings

1. To make the rasberry sauce, combine the rasberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tbsp 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  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. Turn and cook until golden brown, about 2 miuntes longer. Transfer the pancakes to a plate and keep warm. Repeat with the reamining batter to mak a total of 12 pancakes. Serve with sauce.

WW Points Value: 6

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're in a hurry, you can skip the rasberry sauce and serve the pancakes with 1/2 cup reduced-sugar rasberry preserves. They are just as good, trust me.