|Plain yogurt||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Vegetable oil||3 Tablespoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
1. In a bowl, mix together the yogurt and eggs. Stir in the oil, salt, and flour.
2. Stir in enough milk to make a thick pancake batter consistency. Heat an oiled griddle and spoon quarter cups of the batter onto griddle. Cook until browned on one side; turn and brown the other side.
3. Slice the strawberries into a small saucepan. Add the honey and heat gently to warm but do not allow to come close to boiling.
4. For each serving, place a pancake on a warm plate, top with some strawberries, then another pancake; garnish with more strawberries.