Tuesday, March 1, 2011

Whole-Wheat Pancakes with Strawberry Syrup

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4Serving Size: 3 3-inch pancakes

2 pints strawberries hulled and quartered (about 2 cups)
2 tablespoons honey
1 cup water
½ cup unbleached white flour
1 cup whole wheat flour
2 teaspoons baking powder
1 cup fat free milk
2 large eggs

Place the strawberries, honey and water into a saucepan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until the mixture reduces and becomes syrupy, about 20 minutes. Use a hand held blender to puree the syrup.

Whisk together the flours and baking powder in a bowl. Stir in the milk and eggs.
Preheat a griddle over medium high heat
Coat the griddle with vegetable oil spray. Ladle the pancake batter onto the griddle, turn when bubbles rise to the top, and continue cooking, about 4 to 6 minutes total.

Serve the pancakes with the syrup.

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