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Recipe

Whole-Wheat Pancakes with Strawberry Sauce

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Christopher Hirsheimer

Servings: 4

These pancakes are a weekend favorite at my house. I use half whole-wheat flour, for all the antioxidants and fiber it contains, and half all-purpose to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. These are also fun to cut into heart shapes with a cookie cutter for Valentine’s Day.

Ingredients

For the strawberry sauce:

  • 2 pints (16 oz.) fresh strawberries, hulled, or 4 cups frozen unsweetened  strawberries, thawed
  • 1 tsp. fresh lemon juice
  • 2 Tbs. pure maple syrup

For the pancakes:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-grain pastry flour or whole-wheat flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 2 large eggs
  • 1 cup lowfat buttermilk
  • 3/4 cup nonfat milk
  • 1 Tbs. honey
  • 1/4 tsp. pure vanilla extract
  • Cooking spray
  • Confectioners’ sugar (optional)

Nutritional Information

      Calories (kcal) : 63
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 2
      Carbohydrates (g): 15.5
      Fiber (g): 2.2
      Protein (g): 0.7

Preparation

To make the strawberry sauce:

  • 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.

To make the pancakes:

  • 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 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 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.

Reviews

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Reviews

  • Paw81 | 02/14/2015

    I feel compelled to write this review to counter the only other. I thought these pancakes were a great whole-wheat recipe. In fact, I did find that mine were thinner than the photo, but I prefer that. I don't like thick cakey pancakes. These turned out more like a pancake-crepe hybrid. I used powdered buttermilk in the dry ingredients and added water with the wet. My husband loved them too, and now this recipe is a standard in our house. We didn't try the strawberry sauce.

  • User avater
    mdoig | 09/30/2009

    I made half of this recipe for dinner tonight. I had no buttermilk, so I used the old vinegar & milk trick. I found these pancakes to be pretty mediocre. Mine were far thinner than the picture, and had a texture somewhere between soft and rubbery. The taste was good, though.

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