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Print this Recipe    Pancakes 19

Raspberry Walnut Pancakes

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 20 pancakes.

Serve the pancakes with yogurt and the warm raspberry sauce.

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