Double Fruit Whole Wheat Pancakes
These pancakes are guaranteed to make your weekend a lot more fun. They're topped with all the fruit they can hold and then drizzled with a wonderful fruit syrup that takes the place of maple syrup.
Servings: 2 to 4
Ingredients:
* 1/3 cup all-purpose flour
* 1/3 cup whole wheat flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 cup buttermilk
* 2 tablespoons vegetable oil
* 1 egg
* 1 cup blueberries
* 3/4 cup sliced strawberries
* 1/2 cup sliced banana
* 2 tablespoons sugar or maple syrup
Directions:
In a medium bowl, combine the flours, 1 tablespoon of the sugar and the baking powder. In a measuring cup, combine the buttermilk, oil and egg. Mix well. Pour the liquid ingredients over the dry and mix until just combined. In a separate bowl, combine the fruit. Add 1 cup of the fruit to the batter.
Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook for 3 to 4 minutes, until bubbles appear on the surface and the bottom is brown. Turn the pancakes and cook for 1 to 2 minutes longer, until golden. Serve immediately, or transfer to a 200-degree-F oven to keep warm.
Combine the remaining fruit and sugar or syrup in a blender or mini processor. Puree until smooth. Serve with the pancakes.
