Fluffy pancakes with macerated berries make a healthy meal

By Jim Bailey
theyankeechef.blogspot.com

This recipe is inspired by my recent quest to prepare a meal for picky children while making it as healthy as possible with ingredients found easily.

It’s easy to prepare, astonishing delicious and fat-free with the exception of the cooking spray. One quick note for any of you who may want to email me about letting pancake batter rest before cooking: Pancake mix is far superior when you use it immediately. The longer it sits, the less volume it creates when cooking.

1 1/2 cups mixed, frozen berry medley
1/2 cup flour
1 teaspoon baking powder
1/3 cup fat free, plain yogurt
1/4 cup plus 2 tablespoons fat free evaporated milk
1 egg white, beaten
1 tablespoon honey
2 teaspoons vanilla
1/4 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. Spray your griddle or large skillet with nonstick cooking spray. Heat it over medium heat or 350-degrees F if using an electric griddle.

Spoon enough batter to make about three 4-inch in diameter pancakes. Cook until bubbles form around the edges and it is medium brown in color then 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