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Whole Wheat Griddle Cakes With Fresh Strawberry Topping

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Ingredients
  Whole wheat flour 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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