Lemon Pancakes with Fresh Raspberry Sauce

here is our new weekend breakfast...

1 cup raspberries
1/4 cup sugar + 2 tablespoons
1 tablespoon lemon juice
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) container fat free plain yogurt
1/2 cup milk
1 large egg (we used just the whites)
1 tablespoon canola oil (I left this out on accident and it didnt change anything)

make the raspberry sauce, combine raspberry, 1/4 cup sugar, and lemon juice in a small sauce pan, and set over medium heat cook for about 6 minutes, intil a chunky sauce forms.

then mix flour, 2 tablespoons sugar, baking powder, baking soda, salt in a large bowl. Whisk together the yogurt, milk, egg, and oil in a small bowl add yogurt mix to flour mix and stir until combined.

spray a skillet and cook like you would regular pancakes, using only 1/4 cup of the mix per pancake.

Makes 12 pancakes, a serving is 3 plus 3 tablespoons of sauce for 6 points

I will add a picture, next weekend