Whole Wheat Griddle Cakes With Fresh Strawberry Topping Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Whole wheat flour | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 1 Tablespoon | |
| Skim milk | 1 3/4 Cup (16 tbs) | |
| Egg Beaters | 1 Cup (16 tbs) | |
| 3 tablespoons Fleischmann's Margarine, melted, divided | ||
| Fresh Strawberry Topping | ||
Directions
In large bowl, combine flours, sugar and baking powder.
Stir in milk, Egg Beaters and 2 tablespoons margarine just until blended. (Batter will be slightly lumpy.)
Brush large nonstick griddle or skillet with some of remaining margarine; heat over medium-high heat.
Using 1/4 cup batter for each pancake, pour batter onto griddle.
Cook until bubbly; turn and cook until lightly browned.
Repeat with remaining batter using remaining margarine as needed to make 16 pancakes.
Serve hot with Fresh Strawberry Topping.
Stir in milk, Egg Beaters and 2 tablespoons margarine just until blended. (Batter will be slightly lumpy.)
Brush large nonstick griddle or skillet with some of remaining margarine; heat over medium-high heat.
Using 1/4 cup batter for each pancake, pour batter onto griddle.
Cook until bubbly; turn and cook until lightly browned.
Repeat with remaining batter using remaining margarine as needed to make 16 pancakes.
Serve hot with Fresh Strawberry Topping.
Chef
