Lemon-Poppy Seed Pancakes

Ingredients

1/4 cup orange juice
2 Tbsp. honey
2 tsp. cornstarch
1 cup fresh raspberries or frozen raspberries, thawed
1 cup all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 8-ounce carton lemon low-fat yogurt
3/4 cup skim milk
1 egg
1 Tbsp. poppy seed

For raspberry sauce:
Stir together orange juice, honey, and cornstarch in a small saucepan. Add raspberries. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Strain through a sieve to remove seeds. Keep warm. Makes about a 1/2 cup.

For pancakes:
Stir together flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In another mixing bowl, combine yogurt, skim milk, egg, and poppy seed; add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased or nonstick griddle or heavy skillet. Cook till pancakes are golden brown on both sides, turning when pancakes have bubbly surfaces and slightly dry edges. Serve with warm raspberry sauce. Makes 4 servings (3 pancakes each).