Raspberry Walnut Pancakes
From Mr. Food's Easy Cooking Magazine
1 pint (2 cups) fresh raspberries
1/3 cup cold water
3 TBSP. sugar
1 TBSP. cornstarch
1 tsp. lemon juice
2 cups favorite pancake mix
1/2 cup chopped walnuts
1 cup vanilla yogurt
To prepare the raspberry sauce, place 1 cup of the raspberries in a medium
saucepan. Sprinkle with water, sugar, cornstarch and lemon juice. Cook over
medium heat until mixture boils and thickens, stirring constantly. Remove from
heat, cover and keep warm.
In a large bowl, prepare the pancake mix according to package directions. Stir
in walnuts and remaining raspberries.
Spray a large non stick skillet or griddle with non stick cooking spray and
place over medium heat 30 seconds. Spoon the batter, 1/4 cup at a time, into the
skillet, making 4 pancakes. Cook about 2 minutes on each side, or until golden
brown. Remove pancakes and keep warm. Repeat with remaining batter, making about
Serve the pancakes with yogurt and the warm raspberry sauce.