Strawberry Griddle Cakes
|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)|
Stir the mix well and measure it into a medium-size bowl.
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.