From Ellie Krieger
3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup milk
1 tablespoon honey
1/4 teaspoon vanilla extract
STRAWBERRY SAUCE
2 pints (16 oz) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 teaspoon fresh lemon juice
2 tablespoons pure maple syrup
In a large bowl, mix the pancake batter. Coat a non-stick griddle with cooking spray. Make the pancakes as usual.
For the strawberry sauce, place the strawberries in a food processor or blender and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat until just warm. Stir in the lemon juice and maple syrup. Serve with the pancakes.
No comments:
Post a Comment