Raspberry Lemon Pancakes

Jonesie86

1 cup raspberries
¼ cup + 2 tablespoons sugar
1 tablespoon lemon juice
About 2 teaspoons lemon zest
1 1/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (8-ounce) container plain fat-free yogurt
½ cup fat-free milk
1 large egg
1 tablespoon canola oil
1. To make the raspberry sauce, combine the raspberries, ¼ cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, milk, egg, lemon zest and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour ¼ cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook until golden pancakes to a plate and keep warm. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the sauce.