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whole-grain strawberry pancakes
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Source: Betty Crocker Breakfast Book
| prep time: 30 Minutes * start to finish: 30 Minutes * 7 Servings (2 pancakes with toppings each) | |
| 1 1/2 cups | whole wheat flour |
| 3 tablespoons | sugar |
| 1 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 3 | eggs |
| 1 (6 oz) | vanilla thick-and-creamy low-fat yogurt |
| 3/4 cup | water |
| 3 tablespoons | canola oil I |
| 1 3/4 cups | sliced fresh strawberries |
| 1 (6 oz) | strawberry thick-and-creamy low-fat yogurt |
1 In large bowl, mix flour, sugar, baking powder, baking soda and salt. In medium bowl, beat eggs, vanilla yogurt, water and oil with whisk until well blended.Pour egg mixture all at once into flour mixture; stir until moistened.
2 Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
3 Place 2 pancakes on each serving plate. Top each with 1/4 cup strawberries and about 1 heaping tablespoon strawberry yogurt.
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