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Raspberry Pancakes


2/3 cups of all-purpose flour.
1 tablespoon of sugar.
1 teaspoon of baking powder.
3/4 teaspoon of baking soda.
1/3 cup of nonfat plain yogurt.
1 medium egg.
1 tablespoon of margarine, melted and cooled.
1/2 cup of skim milk.
1 cup of fresh raspberries.
Confectioner's sugar, optional.
Raspberry jam, optional.


Whisk together the flour, sugar, baking powder and baking soda; then set aside.

In a large bowl, whisk together the yogurt, egg, margarine and milk.

Stir flour mixture into liquid mixture until just combined.

Fold in the fresh raspberries.

Heat a griddle coated with nonstick cooking spray over medium-heat.

Drop the batter by quarter cupfuls onto griddle, then cook for 1 minute or until bubbles form on top of pancakes.

Turn and cook for another minute.

Optionally, dust with confectioner's sugar and serve with raspberry jam.

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