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Whole Wheat Pancakes With Strawberry SauceIngredients:
Preparation: For the Pancakes: In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, nonfat milk, buttermilk, honey, and vanilla. Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones. For the Strawberry Sauce: Place the strawberries in a food processor and process them into a chunky puree. Transfer them to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup. Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve. Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce. Serving size: 3 pancakes and 1/3 cup sauce. Nutrient Notes: This recipe is an excellent source of Vitamin C, Manganese, Selenium, Iodine, Phosphorus, Thiamin, Folate, Riboflavin, Fiber, and Calcium. It is also a good source of Iron, Magnesium, Niacin, Copper, Potassium, Vitamin B6, Zinc, and Pantothenic Acid. |
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