Pancakes in Paradise

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I have a Jimmy Buffet tune in my head as I type this… now, why is that?

I don’t mean to toot my own horn but… Toot! Toot!… here goes. Saturday morning pancakes are a tradition in my house, and I haven’t let anyone in on my secret recipe until now (well, it is a secret to anyone who doesn’t own Betty Crocker’s Whole Grain Easy Everyday Recipes Cookbook). I’ve called them the “world’s best” pancakes” and “rock-your-face-off” pancakes, and I must say, they’ve created quite the buzz in my neck of the woods. I had a friend ask me for the recipe today and so, it is with great joy, I unveil for all you, my lovely readers:

Lady Lullabuy’s World-Famous-Rock-Your-Face-Off Strawberry Pancakes

(or Betty Crocker’s Whole-Grain Strawberry Pancakes)

1 1/2 cups whole wheat flour

3 tbls sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 eggs

1 container (6oz) vanilla low-fat yogurt

3/4 cup water

3 tbls canola oil

1 3/4 cups sliced fresh strawberries

1 container (6oz) strawberry low-fat yogurt

1. Heat griddle to 375 degrees or heat 12″ skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).

2. In large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with egg beater or wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1-2 minutes or until bubbly on top, puffed and dry around the edges. Turn; cook other sides 1-2 minutes or until golden brown.

4. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1-2 tablespoons strawberry yogurt.

Voila! When you find your face, leave me a comment below to let me know how your pancakes turned out!

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