Tested till perfect Silver Dollar Pancakes with Warm Raspberry Sauce

Silver Dollar Pancakes with Warm Raspberry Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By

Source: SPLENDA®

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 cup 1cupall-purpose flour
  • 1/2 cup 1/2cupwhole-grain wheat flour
  • 2-1/2 tsp 2-1/2tspSplenda® No Calorie Sweetener, Granular
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupfat-free milk
  • 2 2large egg whiteegg whites

Raspberry Sauce:

  • 1 cup 1cupunsweetened frozen red raspberryraspberries, thawed
  • 2 tsp 2tspSplenda® No Calorie Sweetener, Granular
  • 2 tsp 2tspcornstarch
  • 1/2 tsp 1/2tspvanilla extract
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Spray a griddle or large, nonstick skillet with cooking spray. Preheat over medium-high heat.
 
In a large bowl, combine both flours, 2 1/2 teaspoons (12 mL) of SPLENDA® Granulated, baking powder and salt. Mix well with a fork and set aside.
 
In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).

Ladle 1 heaping tablespoon (15 mL) batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250°F (120°C) oven while cooking remaining pancakes.
 
Raspberry Sauce:
  Combine raspberries, 2 teaspoons (10 mL) of SPLENDA® Granulated, cornstarch and vanilla in a small saucepan. Set pan over medium heat and simmer until raspberries break down and sauce thickens, 3 to 5 minutes. Remove from heat and pour sauce through a fine sieve to remove seeds.

Serve pancakes with warm sauce on top. Yields about 4 pancakes and 2 tablespoons (30 mL) sauce per serving

Additional information : This sweet breakfast is perfect for a blustery morning. You can also substitute frozen blueberries for the raspberries.

For more recipes, tips and information about SPLENDA®, click here

Nutritional Information Per serving, about:

cal 146 total fat 1g carb 29g pro 6g
All rights reserved. Transcontinental Media G.P. © 2014