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Strawberry-Yogurt Pancakes (White Whole Wheat Flour)

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Strawberry-Yogurt Pancakes (White Whole Wheat Flour)
  • Prep 30 min
  • Total 30 min
  • Servings 7
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Vanilla yogurt makes these special pancakes extra moist and tasty.
Updated Nov 18, 2011

Ingredients

  • 1 1/2 cups Gold Medal™ white whole wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 container (6 oz) vanilla low-fat yogurt
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 1 3/4 cups sliced fresh strawberries
  • 1 container (6 oz) strawberry low-fat yogurt

Steps

  • 1
    Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (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, vanilla yogurt, water and oil with 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
    Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.

Tips from the Betty Crocker Kitchens

  • tip 1
    Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition

Nutrition Facts are not available for this recipe
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