Whole-Grain Strawberry Pancakes

 

1 1/2

cups Gold Medal® whole wheat flour

3

tablespoons sugar

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

3

eggs

2/3

cup Yoplait® 99% Fat Free creamy vanilla or creamy strawberry yogurt (from 2-lb container)

3/4

cup water

3

tablespoons canola oil

1 3/4

cups sliced fresh strawberries

2/3

cup Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)

• 1 Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
• 2 In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup vanilla yogurt, the water and oil with wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
• 3 For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
• 4 Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.