Whole Wheat Griddle Cakes With Fresh Strawberry Topping
|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)|
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.