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Whole Wheat Griddle Cakes With Fresh Strawberry Topping Recipe
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Tablespoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Egg beaters||1 Cup (16 tbs)|
|Fleischmann's margarine||3 Tablespoon, melted, divided|
|Strawberry topping||1⁄4 Cup (4 tbs) (Use Fresh Made)|
Calories 323 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 1.4 mg
Sodium 315.2 mg13.1%
Total Carbohydrates 54 g18%
Dietary Fiber 4.1 g16.3%
Sugars 10.6 g
Protein 13 g25.8%
Vitamin A 10.5% Vitamin C 2.8%
Calcium 29.5% Iron 18.5%
*Based on a 2000 Calorie diet
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.