Whole-Wheat Pancakes with Strawberry Sauce

by Ellie Krieger
from The Food You Crave
(Taunton Press, 2008)
Makes twelve 4-inch pancakes

These pancakes are a weekend favorite at my house. My five-year-old daughter, Bella, begs to make these with me, and I am happy to oblige. The funny thing is, she always wants to “play Food Network,” where she pretends to host her own show. My favorite part is when she tells the “camera” that it is important to use whole grain. Like mother, like daughter!

In these pancakes 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.—Ellie Krieger

convert Ingredients
For the pancakes
3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour or whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
3/4 cup nonfat milk
1 tablespoon honey
1/4 teaspoon vanilla extract
Cooking spray

For the strawberry sauce
2 pints (16 ounces) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 teaspoon fresh lemon juice
2 tablespoons pure maple syrup

Confectioners’ sugar (optional)

Ellie Krieger

Method
Make the pancakes
1. 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.

2. 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.

3. 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 (93°C) oven as you finish cooking the remaining ones.

4. 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.

Make the strawberry sauce
1. 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.

Recipe © 2008 Ellie Krieger. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.