Eats For the Week: Quick Weekday Morning Breakfasts

Pancakes With Raspberry Sauce

• 1 cup white whole-wheat flour 
• 1 Tbsp sugar plus 1/2 cup
• 1 tsp baking powder 
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups plain yogurt 
• 1 egg 
• 2 Tbsp canola oil
• 4 cups fresh raspberries (or use frozen, thawed berries)
• 1 Tbsp lemon juice
• 1 cup sliced strawberries 
• 1 sliced banana

1. In a large bowl, whisk together flour, 1 tablespoon sugar, baking powder, baking soda, and salt.
2. In a medium bowl, beat yogurt, egg, and oil until creamy. Add to the flour mixture and whisk until smooth.
3. Heat a nonstick griddle on medium until very hot. Drop large spoonfuls of batter onto the griddle.
4. Cook for 2 to 3 minutes, flipping once, until done.
5. To make the raspberry sauce, puree 3 cups of the raspberries with the 1/2 cup sugar and lemon juice in a food processor or blender. When smooth, strain through a fine-meshed sieve and discard solids. Stir in the remaining raspberries.
6. Top pancakes with fruit and sauce and serve.