Heavenly Hots
½ cup cake flour (not self-rising)
3 tablespoons sugar
½ teaspoon baking soda
1 (16-ounce) container fat-free sour cream
¾ cup fat-free egg substitute
1 (6-ounce) container fresh raspberries
1 Whisk together flour, sugar, and baking soda in small bowl. Whisk in sour cream and egg substitute until smooth.
2 Spray nonstick griddle with nonstick spray and set over medium heat. Drop ¹⁄8 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 2 minutes. Gently turn pancakes over and cook until golden brown on second side, about 2 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 24 pancakes. Serve topped with raspberries.
PER SERVING (6 pancakes and about 8 raspberries): 213 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 388 mg Sod, 43 g Carb, 9 g Sugar, 3 g Fib, 9 g Prot, 170 mg Calc.
FYI Heavenly hots are mini pancakes that are creamy, feather light, and irresistibly tangy. Their proportion of 4 parts sour cream to 1 part flour is unlike any other pancake batter, but that is what makes them so light. Take care when flipping them, as they are very delicate.