Pancakes with Strawberry Sauce



¾ cup whole-wheat flour
¾ cup enriched all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon granulated sugar
2 large eggs
1 cup low-fat or fat-free milk
2 Tablespoon canola oil
Strawberry Sauce: 
1 - 16 ounce package frozen, sliced, strawberries (thawed)
Tip: Refrigerate overnight to thaw the frozen strawberries

  1. Combine flour, baking powder, salt, and sugar in large bowl.
  2. Combine eggs, low-fat or fat-free milk, and vegetable oil until mixed thoroughly in a bowl.
  3. Add egg mixture to flour mixture. Mix only until ingredients are combined, about 1 minute; batter will be slightly lumpy.
  4. Heat skillet or griddle coated with nonstick cooking spray over low-medium heat until a few drops of water sprinkled on surface bounce and splatter.
  5. Pour 1/3 cup of batter for each pancake.
  6. Cook until surface of the pancake is covered with bubbles, the edges begin to dry, and bottom side is lightly brown, approximately 2 minutes. Turn and cook until lightly brown on other side, approximately 1-minute.
  7. Spoon strawberry sauce over warm pancakes and serve.

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For recipe in Spanish, visit Panqueques con salsa de fresa.