/ cup flour
1 teaspoon baking powder
/ cup fat-free, plain yogurt
/ cup plus 2 tablespoons fatfree evaporated milk
1 egg white, beaten
1 tablespoon honey
2 teaspoons vanilla
/ cup raisins
Nonstick cooking spray
Place berry medley in a small saucepan and cook over medium heat, stirring and crushing the berries as it heats up. When it is boiling and mashed just enough to keep it chunky, you will notice the liquid has turned to syrup. Immediately remove from heat and set aside while making pancakes.
In a large bowl, mix flour and baking powder well. Add yogurt, milk, egg white, honey, vanilla and raisins. Stir until everything is completely mixed, but it does not have to be smooth. Heat your griddle or large skillet that has been greased with nonstick cook- ing spray over medium heat (350- degrees F if using an electric griddle). Spoon enough batter to make about 3-4-inch diameter pancakes. Cook until bubbles form around the edges and it is medium brown in color; flip. Continue cooking until the bottom is as browned as the top and cooked throughout. Serve with macerated berry medley.
Makes about 6 (3-plus inch) pancakes
— Reach Chef Jim Bailey at theyankeechef@aol.com.
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