Whole-Grain Strawberry Pancakes

Pancakes made with whole wheat flour feature yogurt inside and out. What are you waiting for? MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2008

1 1/2

cups Gold Medal™ whole wheat flour

tablespoons sugar

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

eggs

2/3

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

3/4

cup water

tablespoons canola oil

1 3/4

cups sliced fresh strawberries

2/3

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

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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.

You can use 1 (6-oz) container of Yoplait® Original 99% Fat Free French vanilla or strawberry yogurt instead of the yogurt in the recipe.
Besides adding a whole grain, whole wheat flour adds a nutty flavor and wholesome texture to these great-tasting pancakes. If you are new to whole grains, you can start by using 3/4 cup Gold Medal® whole wheat flour and 3/4 cup Gold Medal® all-purpose flour until you get used to the new flavor and texture.