Recipe from chef Kenneth Mills, Natura Cafe, Dallas.

1/2 cup nonfat yogurt
2/3 cup 2 percent milk, room temperature
2 tablespoons melted butter
2 egg whites
1/2 cup unbleached white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
3 tablespoons raspberry purèe
3 tablespoons maple syrup
1/2 teaspoon salt

Beat together first 4 ingredients. Stir in next 6 ingredients. Pour 1/4 cup batter for each pancake on greased griddle, sprinkling fresh berries into batter just before turning.

To serve, sprinkle powdered sugar on plates and place 3 pancakes on each. Serve remaining purèe mixed with an equal quantity of warm maple syrup. Serves 5.