|3/4 cup all-purpose flour||3/4 cup nonfat milk|
|3/4 cup whole-grain pastry flour or whole-wheat flour||1 tablespoon honey|
|1 1/2 teaspoon baking powder||1/4 teaspoon vanilla extract|
|1/2 teaspoon baking soda||cooking spray|
|1/4 teaspoon Salt||2 pints (16 ounces) fresh strawberries, hulled, or 4 cups frozen unsweetened|
|2 large eggs||1 teaspoon fresh lemon juice|
|1 cup lowfat buttermilk||2 tablespoons pure maple syrup|
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1⁄4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 11⁄2 minutes. Cook the other side until golden brown, about another 11⁄2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.
Ladle about 1⁄3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
Place the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.
Did You Know?
Although strawberries taste sweet, they have one of the lowest sugar contents of any fruit and are packed with vitamin C and fiber. Just 1 cup of strawberries has more vitamin C than a medium-size orange!
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