Fruit-Topped Whole Wheat Pancakes
Description
These fruit-topped whole wheat pancakes are made with whole grain flour and low-fat milk for a satisfying and delicious breakfast.
Ingredients
•
3/4 cup all-purpose flour
•
3/4 cup whole wheat flour
•
1 1/2 teaspoons baking powder
•
1/2 teaspoon salt
•
1 cup 2% milk
•
2 large eggs, slightly beaten
•
2 tablespoons Country Crock® Spread, plus additional for cooking and serving
•
2 cups fresh fruit (such as blueberries, bananas, and strawberries)
•
Maple syrup
Directions
1
Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
2
Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.