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