Fruity Whole Wheat Pancakes
Photo by Marusa Jonas
Yield: 4 servings
Ingredients:
- ½ cup skim milk
- 2 Tablespoons margarine, melted
- 1 egg
- 1 cup flour (½ cup whole wheat and ½ cup all-purpose flour)
- 2 teaspoons baking powder
- 2 teaspoons sugar
- ½ cup blueberries, strawberries, bananas or your favorite fruit
Directions:
- Wash hands with soap and water. Break eggs into a clean, large bowl. Be sure to wash your hands after handling the raw eggs. Add milk and margarine. Mix well.
- Add the flour, baking powder, and sugar to the milk mixture. Stir just enough to wet the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream.
- Gently mix in your favorite fruit. Cook pancakes on a lightly greased griddle or frying pan.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side. Top with your favorite fruit!
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
