Pancakes in Strawberry Sauce
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 eggs
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp lemon juice
- 1/4 tsp salt
- 1 1 - strawberry sauce - 1
- 16 oz strawberries cleaned and quartered
- 2 tb pure maple syrup or 2 tb honey
- 1 1 - pancakes - 1
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 cup low fat buttermilk or 1 cup nonfat milk + 1 tb lemon
- 1/2 cup nonfat milk
- 1 tb honey
- 1/4 tsp vanilla extract
- Carbohydrate 84.233921875 g
- Cholesterol 214.5625 mg
- Fat 7.12407625 g
- Fiber 8.58803119014949 g
- Protein 20.252891875 g
- Saturated Fat 2.14389875 g
- Serving Size 1 1 Serving (353g)
- Sodium 608.244875 mg
- Sugar 75.6458906848505 g
- Trans Fat 1.325737 g
- Calories 469 calories
- Strawberry Sauce - Puree strawberries in to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup. - Pancakes - In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, nonfat milk, buttermilk (or substitute), honey and vanilla. Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Use a 1/4 cup measuring cup pour the batter onto the griddle or skillet. When pancakes are ready ladle about 1/3 cup of the strawberry sauce onto each plate and place pancakes on top. Each serving (3 (1/4 cup) pancakes and 1/3 cup sauce) contains about 295 calories.
