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Strawberry Griddle Cakes Recipe
|Whole grain griddle cake mix||1 1⁄4 Cup (20 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Egg/1/4 cup prepared egg substitute||1|
|Melted butter||1 Tablespoon|
|Strawberries/Fresh / frozen blueberries||1 Cup (16 tbs)|
|Pure maple syrup||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1499 Calories from Fat 228
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 9.3 g46.5%
Trans Fat 0 g
Cholesterol 243.7 mg
Sodium 1703.1 mg71%
Total Carbohydrates 292 g97.5%
Dietary Fiber 24.7 g98.7%
Sugars 168.7 g
Protein 43 g85.7%
Vitamin A 12.8% Vitamin C 171.9%
Calcium 25.2% Iron 53.5%
*Based on a 2000 Calorie diet
Combine the water, egg, and butter; beat until blended.
Pour all at once into the mix, stirring until smooth.
Heat nonstick griddle to 375° F.
(or use a cast-iron frying pan lightly coated with butter).
Quarter the berries lengthwise, unless they are very large—in which case, slice them.
Fold the berries into the batter.
Stir additional water, up to 1/4 cup, into the batter if it seems too thick; pancake batter should pour thickly but readily off a spoon.
Cook the cakes until bubbles form on top.
Turn and brown on the second side.
Serve with maple syrup.