Tuesday Night Dinners across the miles are back

Tonights dish was Lemon Pancakes with Fresh Raspberry Sauce:















1 cup Raspberries
1/4 cup sugar + 2 Tlbs
1 Tlb lemon juice
1/2 cup non fat milk
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 (8oz) container plain fat-free yogurt
1 large egg
1 tablespoon canola oil

step One:  to make the raspberry sauce, combine the raspberries, 1/4 cup sugar and lemon juice in small saucepan and set over med. heat. Cook. stirring occasionally, until a chunky sauce forms about 6 min.

step Two: to make the pancakes, combine the flour, 2 Tlbs 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.

step Three: spray a nonstick griddle with nonstick spray and set over med heat. Pour 1/4 cup of batter onto the griddle. Cook until bubbles appear and edges look dry.  Turn and cook until golden brown. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the sauce.

Jolie I am so happy we are brining back our Tuesday night Dinners. Click Here to see Jolie's dish